Heat extra virgin olive oil in a skillet over medium heat.
Add sundried tomatoes, garlic, and onions / shalots and cook for a minute.
Stir in the chicken and cook until browned. Reduce the heat until chicken is fully cooked.
In a separate pot, prepare the pasta as indicated on the package instructions. Remove from heat about 2 minutes before the time indicated on the package. Reserve a cup of pasta water in case you want to use it to loosen up the sauce later.
Transfer the pasta to the skillet with the chicken.
Add in the seasonings. Stir well to combine.
Pour in heavy cream and grated Parmigiano.
Cook and stir for one minute.
Remove from the heat and stir in the spinach.
Serve and enjoy.