Step 1: Season and Sauté the Chicken

Season the cubed chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.

Step 2: Prepare the Base of the Sauce

In the same skillet, add the remaining tablespoon of olive oil and butter. Once the butter has melted, add the minced garlic and Italian seasoning. Sauté for about 1 minute until fragrant.

Step 3: Add Tomatoes and Deglaze

Stir in the sun-dried tomatoes and cook for 2 minutes. Then, pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom.

Step 4: Create the Creamy Sauce

Reduce the heat to medium and stir in the heavy cream. Allow the sauce to simmer gently for about 3 minutes to thicken slightly.

Step 5: Add Parmesan and Spinach

Add the grated Parmesan cheese and stir until it is fully incorporated into the sauce. Add the baby spinach and cook until the leaves wilt, about 1 to 2 minutes.

Step 6: Combine Chicken with the Sauce

Return the cooked chicken to the skillet and stir to combine with the sauce. Cook for another 2-3 minutes until everything is heated through.

Step 7: Serve and Enjoy!

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese if desired.