Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Season the boneless, skinless chicken breasts with salt and pepper, then add them to the skillet. Sear the chicken for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest.

In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute, stirring constantly until fragrant but not browned.

Add 1 cup of chicken broth and 1 cup of heavy cream to the skillet with the garlic. Increase the heat to medium-high and bring the mixture to a gentle simmer for 2-3 minutes, stirring occasionally.

Stir in 1 cup of grated Parmesan cheese into the simmering sauce, mixing until the cheese melts and the sauce becomes rich and creamy.

Toss in the sun-dried tomatoes and fresh spinach into the skillet. Cook for an additional 1-2 minutes, stirring gently until the spinach wilts.

Slice the rested chicken breasts into strips and return them to the skillet with the creamy sauce. Stir well to coat the chicken thoroughly, allowing it to heat through for another 2 minutes.

Add the drained fettuccine pasta into the skillet, tossing it gently in the creamy sauce until it’s well coated. This should take about 1 minute.

Plate the creamy Tuscan chicken pasta warm, garnished with extra grated Parmesan cheese if desired. Enjoy this decadent meal while it’s hot.