Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden on both sides and cooked through, about 6-8 minutes per side. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, chicken broth, and Italian seasoning. Bring to a simmer, then stir in sundried tomatoes and Parmesan cheese.
Return the chicken to the skillet and simmer in the sauce for another 5 minutes, then stir in the spinach and cook until just wilted.
Serve hot, garnished with fresh basil.