Let's cook.
Season the chicken pieces with garlic powder, Italian seasoning, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
Add the chopped sun-dried tomatoes to the same skillet and cook for 1 minute, stirring occasionally.
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Add the uncooked pasta to the simmering sauce, ensuring it is mostly submerged. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Stir in the fresh spinach until it wilts, then return the cooked chicken to the skillet. Toss everything together until well combined and heated through.
Serve immediately, garnished with grated Parmesan cheese.
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