Tuscan Chicken Pasta

Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions. Drain the pasta and set aside.
Pat dry the chicken breasts with paper towel to remove any excess moisture.
Season the chicken on both sides with garlic powder, salt, and pepper. Rub the seasoning onto the chicken breasts.
Heat a large skillet over medium heat and add some olive oil.
Add the seasoned chicken breasts to the skillet and cook for 10-12 minutes or until the chicken is cooked through and no longer pink in the center.
Transfer the cooked chicken breasts to a plate and allow them to rest for 10 minutes.
Chop the cooked chicken breasts into bite-sized cubes and set them aside.
In the same skillet, add butter and allow it to melt.
Add minced garlic to the skillet and sauté for about a minute until fragrant.
Add the chopped sun-dried tomatoes to the skillet followed by the spinach and cook for 4-5 minutes or until the spinach is wilted.
Stir in the heavy cream to the skillet followed by milk and cook for a couple of minutes until the sauce starts to thicken.
Add parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes to the skillet and mix until the cheese is melted, and the sauce is creamy.
Add the cooked pasta along with the cubed chicken back to the skillet and toss it with the creamy sauce until everything is well coated.
Garnish with basil for added freshness and shredded parmesan cheese, and serve.