1. Heat olive oil in a large pot over medium-high heat. Add diced chicken, season with salt and pepper, and sauté for 5–7 minutes until golden and mostly cooked. Remove and set aside.

2. In the same pot, reduce heat to medium. Add a little more oil if needed, then sauté onion for 3–4 minutes until softened. Stir in garlic and cook for 1 minute.

3. Pour in chicken broth, scraping up the browned bits. Return the chicken to the pot, add Italian seasoning and red pepper flakes, and simmer for 10–12 minutes.

4. Lower the heat and stir in the heavy cream. Add sun-dried tomatoes and simmer gently for 5 minutes to meld flavors.

5. Stir in the spinach and cook for 1–2 minutes until wilted.

6. Add Parmesan cheese if using. Taste and adjust seasoning with additional salt or pepper as needed.

7. Serve hot with crusty bread or a fresh salad.