Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken breasts to the pan and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the pan and set aside.
Reduce heat to medium and add minced garlic to the same pan. Sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
Add chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the heavy cream, grated Parmesan cheese, dried Italian seasoning, and crushed red pepper flakes. Bring the mixture to a gentle simmer.
Add fresh baby spinach to the sauce and cook until wilted, about 2-3 minutes.
Return the cooked chicken breasts to the pan, spooning some sauce over the top. Simmer for an additional 3-4 minutes to heat through and allow flavors to meld.
Remove from heat and garnish with chopped fresh basil leaves before serving.