Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.

Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet for added flavor.

Reduce the heat to low, then stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian seasoning. Stir until the cheese is melted and the sauce is creamy.

Add the fresh spinach and balsamic vinegar, stirring until the spinach wilts.

Return the cooked chicken to the skillet and toss to coat in the sauce. Add the drained pasta and mix well to combine everything.

Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.