Boil Pasta: Bring a large pot of salted water to a boil. Cook penne rigate until al dente according to package instructions. Reserve 1/4 cup starchy pasta water, then drain pasta and set aside.

Sear Chicken: Heat extra virgin olive oil in a large skillet over medium-high heat. Season cubed chicken breast with salt, black pepper, and Italian seasoning. Add chicken to skillet and cook for 5 to 7 minutes until golden brown and cooked through (165°F). Remove chicken and set aside on a plate.

Cook Aromatics: Turn down heat to medium. In the same skillet, add minced garlic, chopped sun-dried tomatoes, and optional butter. Sauté for 1 minute until fragrant.

Build Cream Base: Pour in chicken broth and heavy cream (or evaporated milk/broth base), scraping up any browned bits from the pan bottom. Bring to a low simmer for 3 minutes until slightly reduced.

Melt Cheese: Lower heat to low and gradually whisk in freshly grated Parmesan cheese until melted and silky smooth.

Wilt Spinach: Stir fresh baby spinach leaves into the simmering sauce for 1 to 2 minutes until wilted.

Combine & Serve: Return cooked chicken and penne pasta to skillet. Toss thoroughly over low heat until sauce coats every piece of pasta. Splash in reserved pasta water if needed for consistency. Top with freshly cracked coarse black pepper and serve hot.