Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
Season the chicken breasts with garlic pepper seasoning, all-purpose seasoning, paprika, salt, cayenne pepper, and Italian seasoning on both sides.
In a large skillet, heat olive oil (from the sun-dried tomato jar) over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and chopped sun-dried tomatoes, cooking for another 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue to simmer for 3-5 minutes, or until the sauce thickens slightly.
taste sauce and add salt if desired
Add the fresh spinach to the skillet, stirring until it wilts.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Let simmer for an additional 5 minutes, allowing the chicken to absorb the flavors.
Add the cooked pasta to the skillet and toss to coat in the sauce.
Slice the chicken, if desired, and serve over the pasta, garnished with fresh basil or parsley.
