Heat olive oil and butter in a large skillet over medium heat until shimmering

Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until golden on the outside and fully cooked through

Stir in the minced garlic and cook briefly until fragrant without browning

Add the chopped sun-dried tomatoes and stir to release their aroma and flavor

Pour in the chicken broth, scraping the pan to lift any browned bits for extra depth

Reduce heat and add the cream, letting it gently simmer until slightly thickened

Stir in the Parmesan cheese until melted and the sauce becomes smooth and creamy

Add the spinach and cook until just wilted and vibrant green

Toss in the cooked penne, coating it thoroughly in the sauce

Let everything simmer together for a minute until the pasta absorbs the flavors and looks glossy