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Heat a skillet over medium heat and add 2 tablespoons of olive oil.
Add chicken and season with black pepper and Italian seasoning. Cook until golden and no longer pink, about 5-8 minutes per side. Remove from skillet and set aside.
In the same skillet, add the remaining ½ tablespoon of olive oil. Stir in shallots and garlic. Cook until soft, about 1 minute.
In a bowl, whisk together milk and cornstarch.
Add milk mixture, sun-dried tomatoes, basil and chicken broth to the pan. Stir to combine. Reduce heat to low and simmer for about 4-5 minutes, until sauce has thickened some. Add more broth if it's too thick.
Add spinach and cook until wilted.
Return the chicken to the pan. Spoon the sauce over each piece and cook until heated through.
Serve with parmesan cheese.