Start by seasoning your chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat, then cook the chicken until it’s golden brown on the outside and cooked through (about 4-5 minutes per side). Once done, remove the chicken from the pan and set it aside to rest.

In the same skillet, melt the butter and add minced garlic. Sauté for about a minute until it’s fragrant (seriously, is there anything better than the smell of garlic cooking?). Stir in the chicken broth, heavy cream, and Parmesan cheese, whisking until the sauce is smooth. Add the sun-dried tomatoes, spinach, and Italian seasoning, and let everything simmer for a few minutes until the spinach wilts and the sauce thickens slightly.

Slice the cooked chicken into strips and add it back into the skillet. Toss in the cooked pasta, making sure everything is well-coated in that creamy sauce. Give it a taste and adjust the seasoning if needed.

Serve your creamy Tuscan chicken pasta hot, with a sprinkle of extra Parmesan cheese on top. Pair it with a simple green salad or some garlic bread if you’re feeling fancy.