Start by gathering all your ingredients for the Creamy Tuscan Chicken Pasta. Chop the garlic finely and slice the sun-dried tomatoes into strips.

Heat a large skillet over medium heat and add a drizzle of olive oil. Season both sides of the chicken breasts generously with salt and pepper. Cook chicken for 6-7 minutes per side until golden brown and cooked through (165°F). Remove from skillet and let rest.

In the same skillet, add more olive oil if necessary, then toss in the chopped garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant. Pour in the heavy cream while scraping the skillet to incorporate the browned bits. Simmer gently for 2-3 minutes until slightly thickened.

Stir in the fresh spinach, cooking just until wilted, about 1-2 minutes. Add grated Parmesan cheese, stirring continuously until melted smoothly into the creamy sauce.

While the sauce finishes, cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and add to the skillet with the sauce, mixing well. Slice the rested chicken and place on top of the pasta.

Plate the pasta generously, garnishing with additional Parmesan cheese and a drizzle of olive oil. Serve immediately while hot.