Prepare Ingredients: Cut chicken into bite-sized pieces and season with salt and pepper. Mince garlic, chop sun-dried tomatoes, and roughly chop spinach.

Heat Olive Oil: Warm 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.

Sear Chicken: Add the seasoned chicken and cook until golden on all sides, about 5-7 minutes. Remove chicken and set aside.

Sauté Garlic: Lower the heat and add the minced garlic to the pot. Stir for 1 minute until fragrant.

Add Tomatoes: Stir in the chopped sun-dried tomatoes and cook for about 1 minute.

Build the Sauce: Pour in the tomato sauce and 2 cups of chicken broth (add heavy cream if using). Bring the mixture to a simmer.

Add Pasta: Stir in 12 oz of penne pasta, ensuring it is evenly distributed.

Return Chicken: Add the seared chicken back into the pot and mix well.

Simmer: Cover the pot and cook for 10-12 minutes until the pasta is al dente, stirring occasionally.

Final Touches: Stir in the fresh spinach and 1 cup of grated parmesan cheese until the spinach wilts. Adjust seasoning with salt, pepper, and red pepper flakes. Add reserved pasta water if needed to achieve desired consistency.

Rest and Serve: Remove the pot from heat and let the dish rest for a few minutes before serving. Garnish with fresh basil or parsley if desired.