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Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown. Remove and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, about 1 minute. Stir in the sun-dried tomatoes and cook for another minute.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer, then mix in the Parmesan cheese and Italian seasoning. Let the sauce thicken slightly, about 2-3 minutes.
Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Return the chicken to the pan, nestling it into the sauce. Spoon the sauce over the chicken and simmer for an additional 5 minutes, or until the chicken is fully cooked (165°F internal temperature). For extra heat, sprinkle with crushed red pepper flakes.
Pair this dish with crusty bread, mashed potatoes, or pasta to soak up the delicious sauce.