Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning. Cook for 6-7 minutes on each side until golden brown and cooked through. Transfer chicken to a plate and cover to keep warm.

In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil. Stir in the minced garlic and sauté for about 30 seconds. Add the sun-dried tomatoes and cook for an additional 2-3 minutes until softened.

Pour in 1 cup of heavy cream and stir well. Allow the sauce to simmer for about 3-4 minutes until it thickens slightly.

Fold in 4 cups of fresh spinach and let it wilt for 2 minutes. Sprinkle in ½ cup of Parmesan cheese and stir until melted and smooth.

Return the cooked chicken breasts back to the skillet, spooning the creamy sauce over them. Let simmer for an additional 3-4 minutes.

Remove the skillet from heat and serve immediately, drizzling extra sauce over the top.