Start by heating extra virgin olive oil in a large skillet over medium heat for about 1-2 minutes.

Add the diced boneless, skinless chicken breasts to the skillet, season with salt and black pepper. Cook for about 10 minutes or until the chicken is golden brown and cooked through.

While the chicken is cooking, bring a pot of salted water to a boil and cook the penne pasta according to the package directions. Drain and set aside.

In the same skillet, pour in the heavy whipping cream and chicken broth. Add minced garlic and Italian seasoning. Whisk together over medium heat until smooth and bubbly, about 3-4 minutes.

In a small bowl, mix all-purpose flour with water to create a smooth slurry. Gradually pour this into the sauce, stirring continuously, and cook for another 3-5 minutes or until thickened.

Stir in the sun-dried tomatoes, baby spinach, and the cooked chicken. Mix well to coat with the sauce.

Add the cooked penne pasta to the skillet. Toss gently until well combined. Add reserved pasta water if too thick.