Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.

Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.

Add sun-dried tomatoes and cook for 1 minute. Pour in white wine and simmer for 2 minutes to reduce slightly.

Add heavy cream, Italian seasoning, and red pepper flakes. Bring to a gentle simmer and cook for 2-3 minutes until sauce begins to thicken.

Stir in Parmesan cheese until melted and smooth. Add spinach and cook until wilted, about 1 minute.

Return cooked chicken to the skillet and add the drained pasta. Toss everything together until well coated. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time.

Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil and additional Parmesan cheese if desired.