Season both sides of the chicken breasts with salt, black pepper, and Italian seasoning.
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 until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant.
Add chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes, stirring occasionally.
Pour in the heavy cream and chicken broth, stirring to combine.
Add grated Parmesan cheese and crushed red pepper flakes, stirring until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
Add fresh baby spinach to the skillet and cook until wilted, about 2 minutes.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top.
Simmer for 2-3 minutes to heat the chicken through and meld the flavors.
Serve the creamy Italian chicken skillet hot, spooning extra sauce over the chicken.