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Preheat the oven to 400°F.
Add the baby gold potatoes to a 9x13-inch baking dish.
Drizzle the potatoes with the sun-dried tomato oil and season with 1 packet of zesty Italian seasoning. Toss until evenly coated.
Bake for 20 minutes.
Remove the pan from the oven and stir the entire jar of sun-dried tomatoes into the potatoes.
Pour about three-fourths of the jar of Alfredo sauce over the potatoes and stir until evenly coated.
Push the potato mixture to one side of the baking dish.
Pour the remaining Alfredo sauce onto the empty side of the pan.
Drizzle the chicken cutlets with a little sun-dried tomato oil and season with the remaining packet of zesty Italian seasoning.
Place the chicken on top of the Alfredo sauce in the baking dish.
Return the pan to the oven and bake uncovered for an additional 20 to 25 minutes, or until the chicken is fully cooked and the potatoes are tender.
Remove the chicken from the pan and set aside.
Add the fresh baby spinach to the potato mixture and stir until the spinach has wilted.
Return the chicken to the baking dish.
Sprinkle with red pepper flakes before serving.