Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions for about 8–10 minutes, or until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and reserve a cup of pasta water for later use, allowing it to sit while you prepare the rest of the dish.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the boneless chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5–7 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F. Remove the chicken from the skillet and let it rest on a cutting board, covering it loosely with foil.

Using the same skillet, lower the heat to medium and add the minced garlic. Sauté the garlic for about 1 minute, stirring frequently to prevent burning, until it becomes fragrant and lightly golden.

Pour in 1 cup of chicken broth and 1 cup of heavy cream into the skillet with the garlic. Increase the heat slightly and bring the mixture to a gentle simmer, allowing it to reduce for about 2–3 minutes.

Stir in 1 cup of grated Parmesan cheese, mixing until it melts completely and the sauce becomes velvety smooth. Add a splash of reserved pasta water if the sauce is too thick.

Add the sun-dried tomatoes and fresh spinach to the sauce, stirring well. Cook for about 1–2 minutes, allowing the spinach to wilt.

Slice the rested chicken into strips and return it to the skillet, mixing it into the sauce. Add the drained fettuccine to the skillet, tossing everything together.

Plate your Ultra Creamy Tuscan Chicken Pasta while it's hot, garnishing with extra Parmesan and a sprinkle of fresh basil if desired.