1-First, season 2 pounds of boneless, skinless chicken breasts with ½ teaspoon of salt and ½ teaspoon of freshly ground pepper. Brown them in 2 tablespoons of olive oil over medium heat until golden, then cut into 1-inch pieces and set aside.

2-Next, in the same pot, melt 2 tablespoons of unsalted butter. Add 3 minced garlic cloves, 1 cup of drained and chopped sun-dried tomatoes, and 1 tablespoon of Italian seasoning. Sauté until fragrant, about 1-2 minutes.

3-Then, pour in 1 cup of heavy cream, 2 cups of milk, and 1 cup of freshly grated Parmesan cheese. Add 8 ounces of pasta and stir everything together. Cook for around 10 minutes until the pasta is al dente, stirring occasionally to prevent sticking.

4-Finally, mix in the reserved chicken pieces and 3 cups of baby spinach. Cook for 1 to 2 minutes until the chicken is heated through and the spinach wilts. Serve warm, perhaps with a side salad or bread for a complete meal.