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.
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.
