1. Pat the chicken dry with paper towels and season both sides with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat until shimmering.

3. Add chicken slices in a single layer and cook undisturbed for 4 to 5 minutes per side until golden brown and cooked through, then transfer to a plate.

4. Reduce heat to medium and add minced garlic to the skillet, stirring constantly for about 30 seconds until fragrant.

5. Pour in the heavy cream and whisk to combine, scraping up any browned bits from the pan.

6. Stir in sun-dried tomatoes and simmer for 2 to 3 minutes to infuse the sauce.

7. Sprinkle half of the grated parmesan into the sauce and whisk until smooth, then simmer for 3 to 4 minutes until slightly thickened.

8. Add cooked pasta and fresh spinach to the skillet, tossing until the spinach wilts and the pasta is coated in sauce.

9. Return the chicken to the skillet and stir to combine, adding reserved pasta water if the sauce is too thick.

10. Taste and adjust seasoning with salt, pepper, and remaining parmesan before serving immediately.