In a large pot of salted boiling water, cook your preferred pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set aside.

In a large skillet over medium heat, add olive oil. Once hot, add diced chicken breast and season with salt, pepper, and Italian seasoning. Cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken and set aside.

In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for about 1-2 minutes until fragrant.

Pour in the heavy cream, mixing it well with the garlic and tomatoes. Let it simmer for 3-4 minutes until it slightly thickens.

Stir in the fresh spinach and cook until wilted.

Return the cooked chicken to the skillet. Add the drained pasta and half of the reserved pasta water. Toss everything together, adding more water as needed for desired creaminess.

Stir in grated Parmesan cheese and season with more salt and pepper to taste. Cook for another 1-2 minutes until the cheese is melted and everything is well combined.

Spoon the Creamy Tuscan Chicken Pasta into bowls and garnish with additional Parmesan and fresh herbs if desired.