Bring a large pot of salted water to a boil and cook the penne pasta for 8-10 minutes until al dente. Drain and set aside.

In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add diced chicken, season, and cook for 6-8 minutes until golden and cooked through. Remove and set aside.

In the same skillet, reduce heat and add garlic, sun-dried tomatoes, and olives. Sauté for 2-3 minutes until fragrant.

Return chicken and pasta to the skillet along with spinach. Toss over medium heat until spinach wilts.

Crumble feta over the pasta and stir to combine, adding pasta water if needed for creaminess.

Serve warm, garnished with extra feta, olives, and fresh herbs.