Start by boiling water in a large pot. Add salt and then the pasta of your choice. Cook according to the package directions until it’s al dente. Once done, drain and set aside.

In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then place them in the skillet. Cook for about 6-7 minutes on each side or until golden and fully cooked through. Remove the chicken and let it rest on a cutting board. Slice it into strips once it’s cooled a bit.

In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.

Pour in the chicken broth and bring to a simmer. Then, add the heavy cream, chopped sun-dried tomatoes, and spinach. Stir well, letting it simmer for another 5 minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated. Top with grated Parmesan cheese and mix well.

Finally, add the sliced chicken on top and garnish with fresh basil. Serve hot and enjoy!