Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the penne pasta and cook according to the package instructions for al dente, usually around 10-12 minutes. When done, drain the pasta and set it aside.

In a medium skillet, drizzle about 2 tablespoons of olive oil over medium heat. Once hot, add the seasoned diced chicken, cooking for 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and keep it warm.

Using the same skillet, add a bit more olive oil if needed, then sauté minced garlic and sun-dried tomatoes for about 2-3 minutes until fragrant. Stir in heavy cream, dried basil, and dried oregano. Let simmer on low heat for 3-5 minutes.

Return the cooked chicken to the skillet with the creamy sauce, followed by fresh spinach. Stir well, allowing the spinach to wilt for about 2 minutes. Then, add the drained penne pasta, tossing gently until coated.

Finally, sprinkle in grated Parmesan cheese, stirring until melted into the mixture. Serve immediately, garnished with fresh basil if desired.