Cut chicken thighs into bite-sized pieces. Season generously with salt and black pepper.

Cook pasta according to package directions until al dente. Reserve about 240 ml of pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the skillet. Sauté for 1 minute until fragrant.

Pour in heavy cream and chicken broth. Bring to a gentle simmer, stirring occasionally. Stir in Italian seasoning and red pepper flakes.

Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. Let it simmer for 2-3 minutes until slightly thickened.

Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.

Taste and adjust seasoning with salt and pepper if needed. Serve immediately.