Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.

While pasta cooks, season chicken pieces on cutting board with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Heat olive oil in grill or cast iron skillet over medium-high heat. Add chicken and cook for 5-6 minutes using tongs, stirring occasionally, until golden brown and cooked through. Transfer to a plate.

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and cook for 1 minute in mixing bowl, stirring constantly until fragrant.

Add sun-dried tomatoes and cook for 1 minute. Pour in heavy cream and chicken broth, stirring to combine.

Bring to a simmer and cook for 3-4 minutes, stirring with whisk occasionally, until sauce thickens slightly.

Stir in parmesan cheese and Italian seasoning until cheese melts. Add spinach and cook for 2 minutes until wilted.

Return chicken to skillet along with cooked pasta. Toss everything together until well coated. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.

Season with remaining salt, pepper, and red pepper flakes if using. Serve immediately garnished with fresh basil and extra parmesan cheese.