1. Heat olive oil in a large skillet over medium heat.

2. Season chicken breasts with salt and pepper, then add to the skillet. Cook until golden and cooked through, about 6-7 minutes per side. Remove from skillet and let rest.

3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

4. Pour in the heavy cream, then stir in the sun-dried tomatoes and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens slightly.

5. Add fresh spinach to the sauce and cook until wilted, about 2 minutes.

6. Meanwhile, cook the fettuccine according to package instructions. Drain and set aside.

7. Slice the cooked chicken and add it to the sauce, then toss in the cooked fettuccine. Mix well to coat everything in the creamy sauce.

8. Serve hot, garnished with fresh basil.