Cook the pasta al dente according to the package instructions (it should have a bite to it).
Cut the chicken breasts in half horizontally so that you have 4 thinner cutlets. Season the chicken on both sides with Italian seasoning, salt, and pepper.
Dredge in 2 1/2 tablespoons of flour, reserve the remaining 1/2 tablespoon for the sauce.
Heat the oil in a large frying pan. Add the chicken and cook over medium-high heat on both sides until browned. Transfer to a plate (the chicken doesn't have to be cooked through at this point).
Lower the heat to low and add finely chopped garlic and the remaining flour. Cook for 30 seconds.
Add the wine and cook over medium heat until almost evaporated.
Add the broth, cream, and sun-dried tomatoes. Cook for 2-3 minutes until slightly thickened.
Add parmesan cheese and cook briefly until melted. Season the sauce with salt (if needed) and pepper to taste.
Add the chicken back to the pan. Simmer in the sauce until cooked through.
Add the spinach and cook for about 30 seconds or until wilted.
Serve the chicken and sauce with cooked pasta.