Pat the chicken dry, then season both sides generously with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste. Heat olive oil in a large cast iron skillet over medium-high until shimmering, then place chicken in the pan.

Sear the chicken for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate or rack to rest while you make the sauce.

In the same skillet, cook minced garlic over medium-high for 30 seconds until fragrant. Stir in the drained, sliced sun-dried tomatoes and cook for 1 minute.

Pour in chicken broth and deglaze the pan, scraping up the browned bits. Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until thickened and glossy.

Stir in the baby spinach and cook just until wilted, keeping the sauce creamy and thick. Return the chicken to the pan and spoon the sauce over each breast.

Garnish with fresh basil and serve immediately with any pan sauce remaining.