Heat the olive oil in a large pot over medium heat. Add the sliced chicken, seasoning it with salt and pepper. Cook until golden brown—about 5-7 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in the sun-dried tomatoes and penne pasta, allowing them to mix with the chicken while you pour in the broth or water (enough to cook the pasta). Bring it to a boil.

Reduce the heat and simmer until the pasta is cooked—usually around 10 minutes. Stir occasionally to prevent sticking.

Fold in baby spinach, heavy cream, and Parmesan cheese. Mix everything until creamy and well-combined. Simmer for a few more minutes until the spinach wilts and the sauce thickens slightly.

Adjust the seasoning with more salt and pepper if needed.