Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add minced garlic and chopped sun dried tomatoes. Cook for 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce heat to medium-low and stir in the heavy cream, grated Parmesan cheese, and dried Italian seasoning. Cook for 3-4 minutes until the sauce thickens slightly.
Add fresh baby spinach to the sauce and cook until wilted, about 2 minutes.
Return the cooked chicken breasts to the skillet, spoon some sauce over the top, and cook for an additional 2 minutes to heat through.
Sprinkle chopped fresh basil over the dish before serving.