In a large skillet over the stove top on medium-high heat, add olive oil and let it heat up for a little bit. Then add chicken breast pieces. Salt and pepper the chicken. Add minced garlic, Italian seasoning and diced sun-dried tomatoes. Stir while cooking, until the chicken is completely cooked through.

Add penne and chicken broth and allow it to come to a boil. Reduce the heat to medium-low, push the pasta under the liquid, cover, and allow it to simmer until the pasta is tender and the liquid is absorbed. Stir frequently, continuing to push the pasta under the liquid before replacing the lid.

Keep it on a very low heat while you add heavy cream, softened cream cheese and shredded parmesan cheese and stir constantly until the cheeses melt and everything gets incorporated. Remove it from the heat, quickly stir in the chopped baby spinach until it wilts, salt and pepper (only if needed), then serve immediately.