Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.

Once cooked, reserve 1 cup of pasta water and then drain the pasta in a colander. Set aside.

While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring to a simmer. Allow it to reduce slightly for about 2-3 minutes.

Add the heavy cream, sun-dried tomatoes, and Italian seasoning. Stir well and let the mixture simmer for another 5 minutes until it thickens slightly.

Stir in the fresh spinach and grated parmesan cheese, mixing until the spinach wilts and the cheese melts into the sauce.

Add the drained pasta to the skillet with the sauce. Toss everything together, adding reserved pasta water a little at a time until the desired consistency is reached.

Finally, add the sliced chicken on top and gently mix to combine. Adjust seasoning with salt and pepper if needed.

Serve hot, garnished with fresh basil and additional parmesan cheese if desired.