Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Season the thin-sliced chicken lightly with salt and pepper. Add to the hot skillet and cook until browned and no longer pink inside, about 3 to 5 minutes per side depending on thickness. Transfer the cooked chicken to a plate and cover loosely.

Reduce heat to medium-high. Pour 1 cup heavy cream and 1/2 cup chicken broth into the skillet. Whisk in 1/2 cup grated Parmesan, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning.

Stir the sauce constantly until it begins to thicken, about 5 minutes. Keep the heat steady - not so high that the cream scalds.

Add 1 cup chopped spinach and 1/2 cup chopped sun-dried tomatoes. Simmer briefly until the spinach starts to wilt, about 1 minute.

Return the chicken to the skillet and spoon sauce over the pieces. Cook just until heated through, about 2 to 3 minutes. Taste and adjust seasoning with salt and pepper. Serve immediately.