1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set aside.

2. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant. Be careful not to burn the garlic.

3. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the broth to a gentle simmer.

4. Stir in the rinsed and drained cannellini beans and the chopped sun-dried tomatoes. Let this mixture simmer for 2-3 minutes, allowing the flavors to meld together.

5. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.

6. Add the browned chicken back into the skillet. Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce. Continue cooking for 3-5 minutes, or until the chicken is cooked through and the spinach is fully wilted.

7. Taste the sauce and adjust seasonings if necessary. Serve hot and enjoy your comforting meal!