Begin by bringing a large pot of salted water to a rolling boil. Add 12 oz of penne or fettuccine and cook according to package instructions, typically around 10-12 minutes for al dente. Once cooked, reserve ½ cup of pasta water for later, then drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Season 1 lb of bite-sized chicken breast pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and no longer pink in the center. Remove the chicken from the skillet and set it aside.

In the same skillet, lower the heat slightly and add 3 minced cloves of garlic along with ½ cup of chopped sun-dried tomatoes. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant and just beginning to brown.

Stir in 1 cup of heavy cream and 1 cup of chicken broth into the skillet, bringing the mixture to a gentle simmer. Allow it to simmer for about 3-4 minutes until the flavors meld beautifully.

Once simmering, add 1 cup of grated Parmesan cheese, 1 teaspoon of Italian seasoning, and a pinch of red pepper flakes if desired. Stir well until the cheese is fully melted and the sauce appears creamy and smooth.

Fold in 2 cups of fresh spinach into the sauce, allowing it to wilt down for about 1-2 minutes, then return the cooked chicken to the skillet.

Finally, add the drained pasta to the skillet with the sauce, gently tossing everything together. Gradually add some of the reserved pasta water until you've reached your desired consistency.

Serve your creamy Tuscan chicken pasta warm, garnishing with additional Parmesan cheese if desired.