Season the chicken breasts evenly with salt, black pepper, and Italian seasoning on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant.
Add chopped sun-dried tomatoes and cook for another 1-2 minutes.
Pour in chicken broth and bring to a simmer, scraping any browned bits from the bottom of the skillet.
Stir in heavy cream and grated Parmesan cheese. Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Add fresh baby spinach to the skillet and cook until wilted, about 2 minutes.
Return the cooked chicken breasts to the skillet, spooning sauce over the top. Cook for an additional 2 minutes to heat through.
Sprinkle chopped fresh basil over the dish before serving.