Cook pasta according to package directions until al dente. Drain and set aside.

While pasta cooks, pat chicken cutlets dry and season both sides generously with Italian seasoning, salt, and pepper.

Heat olive oil and butter in a large skillet over medium-high heat. Once sizzling, add the chicken in a single layer and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.

Reduce heat to medium. Add the minced garlic to the same skillet and sauté for 30-60 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for another minute.

Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer.

Slowly stir in the heavy cream. Let the sauce gently simmer for 3-4 minutes, stirring occasionally, until it begins to thicken.

Stir in the grated Parmesan cheese until it melts completely and the sauce is smooth. Season with additional salt and pepper to taste.

Add the fresh spinach and stir until it has just wilted into the sauce. This will only take a minute or two.

Return the cooked chicken (and any juices from the plate) and the drained pasta to the skillet. Toss everything together until the chicken and pasta are fully coated in the creamy sauce. Serve immediately.