Dry chicken breasts, season with salt, pepper, and Italian herbs. Heat olive oil over medium-high, sear chicken until golden (4–5 min each side). Transfer aside.

In same pan over medium heat, add minced garlic and chopped sun-dried tomatoes; sauté 1–2 minutes until fragrant, juicy, and glossy, stirring constantly.

Pour in chicken broth to deglaze, simmer 2 minutes. Stir in heavy cream and parmesan; cook 3–4 minutes until sauce thickens.

Boil linguine in large pot of salted water until al dente, 8–10 minutes. Reserve ½ cup pasta water, then drain and set aside.

Slice seared chicken into strips; add to pan with linguine. Toss gently in cream sauce, adding reserved pasta water by tablespoons until sauce is silky and clings to pasta.

Stir in fresh spinach handfuls; cook 1–2 minutes until just wilted, bright green, and tender. Season with salt and pepper, then remove from heat.