Begin by gathering all your ingredients for the Creamy Tuscan Chicken Pasta. Chop the garlic finely and slice the sun-dried tomatoes into strips.

In a large pot, bring salted water to a boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with salt and pepper, then cook for about 5-7 minutes on each side until golden brown.

In the same skillet, reduce heat to medium and add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream and stir. Allow to simmer for 3-5 minutes until the sauce thickens slightly.

Slice the chicken into bite-sized pieces and return to the skillet. Add fresh spinach and grated Parmesan, stirring until spinach wilts.

Add the drained pasta to the skillet, tossing gently to coat in the sauce. If too thick, add reserved pasta water.