Season thinly sliced chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add olive oil. Sear chicken until golden brown, about 5-7 minutes per side.

In the same skillet, lower heat to medium and add more olive oil if necessary. Sauté minced garlic for about 1 minute until fragrant.

Pour in heavy cream and stir continuously. Add sun-dried tomatoes and let it simmer for 2-3 minutes.

Stir in fresh spinach and Italian seasoning, allowing the spinach to wilt for about 2 minutes.

Return the chicken to the skillet, spoon sauce over each piece, and let simmer for 2-3 minutes.

Serve over cooked pasta if desired, garnished with freshly grated Parmesan cheese.