1. Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
4. Add the sun-dried tomatoes and cook for another minute, stirring occasionally.
5. Pour in the heavy cream and chicken broth, stirring to combine.
6. Bring the mixture to a gentle simmer, then stir in the spinach until wilted.
7. Return the chicken to the skillet, spooning some of the sauce over each piece. Cover and simmer for an additional 5 minutes, or until the chicken is cooked through.
8. Sprinkle with Parmesan cheese, Italian seasoning, and red pepper flakes, if using. Allow the cheese to melt into the sauce.
9. Serve hot, garnishing with additional Parmesan and fresh herbs if desired.

As you create this dish, remember my abuela’s wisdom: trust your senses. The smell of garlic, the sight of the sauce thickening, and the sound of the skillet sizzling are all signals that you’re on the right track.