Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until cooked through. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.

Add the sun-dried tomatoes, spinach, Italian seasoning, and parmesan cheese. Stir until the cheese is melted and the sauce is creamy.

Slice the cooked chicken and return it to the skillet. Add the cooked pasta and toss everything together until well coated in the sauce. Adjust seasoning with salt and pepper as needed.

Serve hot, garnished with additional parmesan cheese if desired.