Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Stir in the Parmesan cheese and Italian seasoning, allowing the sauce to thicken slightly.
Add the sun-dried tomatoes and spinach to the sauce, stirring until the spinach wilts.
Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and set aside.
Return the chicken to the skillet, coating it with the sauce. Simmer for an additional 2-3 minutes.
Serve the chicken and sauce over the cooked fettuccine, garnishing with extra Parmesan cheese if desired.
