Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to the package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside, reserving about ½ cup of pasta water.
While the pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat 1 pound diced chicken breast dry, season with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Sauté chicken until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add 1 cup chopped sun-dried tomatoes and sauté 1-2 minutes to release flavors. Pour in 1 cup heavy cream and stir to combine with tomatoes and pan drippings. Let simmer 3-4 minutes until sauce thickens slightly.
Add 1 cup fresh spinach and stir until wilted, about 2 minutes. Stir in 1 cup grated parmesan cheese until melted and sauce is smooth and creamy.
Return cooked chicken to skillet. Add drained penne pasta and toss together to coat evenly. Add reserved pasta water a little at a time if sauce is too thick.
Remove skillet from heat. Sprinkle fresh basil leaves over the top for garnish. Serve immediately.
