Boil a large pot of salted water and cook the penne pasta until al dente.
Drain the pasta, reserving half a cup of cooking water for the sauce if needed.
Heat olive oil in a large skillet over medium-high heat.
Season the chicken strips with salt, pepper, and Italian seasoning, then sear until golden and cooked through.
Remove the chicken from the skillet and set aside.
Add minced garlic to the skillet and cook for one minute until fragrant.
Stir in the sun-dried tomatoes and cook for two minutes.
Lower the heat, pour in the heavy cream, and bring to a gentle simmer.
Stir in the parmesan cheese until melted and the sauce thickens slightly.
Add the baby spinach and cooked chicken back to the skillet, stirring until the spinach is wilted.
Toss in the cooked pasta, adding reserved pasta water if the sauce needs thinning, and serve warm.