Bring a large pot of salted water to a boil. Add 12 oz of penne pasta and cook until al dente, about 9 to 11 minutes. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add diced chicken breast, season with salt and pepper, and cook until fully cooked and golden brown, about 6 to 8 minutes. Remove chicken and set aside.
Reduce heat to medium. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds to 1 minute. Stir in chopped sun-dried tomatoes, dried basil, and dried oregano. Cook for 2 minutes.
Stir in chopped fresh spinach and cook until wilted, about 2 minutes. Pour in 1/2 cup heavy cream and simmer for 3 to 4 minutes until sauce thickens slightly.
Return cooked chicken to skillet. Add drained penne pasta and toss to coat with sauce. Stir in 1/2 cup grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
Serve hot, garnished with extra Parmesan or fresh basil if desired. Enjoy!
