Heat a skillet over medium high heat with 2 tablespoons of olive oil.
Pound chicken breasts out to even thickness and sprinkle on both sides with salt and pepper.
Cook chicken in heated skillet for 5-6 minutes on each side or until fully cooked. Rest for 4 minutes, then slice into thin strips with a sharp knife or mandolin.
Add remaining olive oil to skillet. Add garlic and onions, and cook until translucent, about 5 minutes. Add sun dried tomatoes and spinach, and cook until spinach has reduced and is wilted. Add in Italian seasoning.
Whisk in chicken broth and stir to deglaze the chicken from the pan. Add cream, and cook for 7-8 minutes or until sauce thickens slightly and becomes creamy. Stir in parmesan cheese.
Add penne, chicken breasts, and stir to combine.
