Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes per side, until golden and cooked through. Remove chicken and set aside.
Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in chopped sun-dried tomatoes and cook for 1 minute.
Pour in the heavy cream and bring to a gentle simmer.
Sprinkle grated Parmesan cheese and Italian seasoning into the sauce, stirring until cheese melts and sauce thickens. Adjust salt and pepper as needed.
Add fresh spinach and stir until wilted. Nestle the chicken breasts back into the sauce and simmer for 2-3 minutes to absorb flavors.
Garnish with fresh basil and serve immediately alongside your favorite sides.
