Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
Cook the chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Cook the chicken for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
Sauté garlic and sun-dried tomatoes:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute, until fragrant. Then, add the chopped sun-dried tomatoes and cook for another 2 minutes.
Make the creamy sauce:
Pour in the heavy cream and chicken broth (or wine), stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly. Add the red pepper flakes (if using) and adjust the seasoning with salt and pepper.
Add the spinach and cheese:
Stir in the fresh spinach and cook for 2-3 minutes, until the spinach wilts. Add the Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy.
Combine everything:
Add the cooked chicken and pasta to the skillet. Toss everything together until well combined and coated in the creamy sauce. If the sauce is too thick, you can add a little more chicken broth or pasta water to reach your desired consistency.
Serve:
Serve the creamy chicken Tuscan pasta hot, garnished with fresh basil and additional Parmesan cheese if desired.
