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Preheat the air fryer to 375°F (190°C).
Season the chicken breasts with salt and pepper, then brush them with olive oil.
Place the chicken breasts in the air fryer basket and cook for 10-12 minutes, flipping halfway through, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the air fryer and let it rest for a few minutes.
In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
Add the chicken broth, heavy cream, Parmesan cheese, and sun-dried tomatoes to the saucepan. Stir well to combine and let it simmer for 5-7 minutes, until the sauce thickens.
Add the fresh spinach and Italian seasoning to the saucepan and stir until the spinach wilts.
Slice the chicken breasts into strips and serve with the creamy Tuscan sauce on top. Garnish with fresh parsley.