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Season chicken breasts with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet and sear chicken for 5–6 minutes per side until golden. Remove and set aside.
Add butter and garlic to the same skillet. Sauté for 30 seconds until fragrant.
Pour in chicken broth and heavy cream, then stir in Parmesan cheese until the sauce becomes smooth and creamy.
Add sun-dried tomatoes, spinach, and red pepper flakes. Simmer until spinach wilts.
Return chicken to the skillet and cook for another 8–10 minutes until fully cooked and coated with sauce.
Garnish with fresh basil and serve warm.