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Cook pasta as per the instructions. Drain and reserve ½ cup of the pasta water.
Add the oil to a large skillet. Once hot, add the garlic and cook until fragrant. Add the chicken, Italian seasonings, salt and pepper, and cook until the chicken is no longer pink. Stir through ¼ cup of the parmesan cheese, then remove the chicken from the pan.
Add the pasta to the skillet along with ¼ cup of the pasta water. Once simmering, add the remaining parmesan cheese, heavy cream, mustard and spinach. Once it has thickened, add the chicken back into the pan, along with the sundried tomatoes. Mix and let simmer for five minutes.
Remove the skillet off the heat, drizzle with lemon juice, and serve the pasta immediately.