Season both sides of the chicken breasts with salt and black pepper.
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.
In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
Add chopped sun-dried tomatoes and cook for 1 minute, stirring frequently.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream, grated Parmesan cheese, dried Italian seasoning, and crushed red pepper flakes. Simmer for 3-4 minutes until the sauce slightly thickens.
Add fresh baby spinach to the sauce and cook until wilted, about 1-2 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.