Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large deep skillet or sauté pan over medium-high heat.
Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove chicken from the pan and set aside.
Reduce heat to medium and add minced garlic to the same pan. Sauté for about 1 minute until fragrant.
Add chopped sun-dried tomatoes and cook for 1-2 minutes, stirring frequently.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes until the sauce thickens slightly.
Add fresh baby spinach to the sauce and cook until wilted, about 2 minutes.
Return the cooked chicken breasts to the pan and spoon the sauce over them. Cook for an additional 2 minutes to heat through.
Sprinkle chopped fresh basil over the dish before serving.