Slice chicken breast in half thinly horizontally this will help the chicken cook quicker and become tender. Sprinkle chicken on both sides with a dash of Italian seasoning, salt, and pepper.

To a large dutch oven or pot over medium heat add olive oil once oil is hot add in chicken. Cook on each side for 6 minutes or until chicken is cooked. Remove chicken to a separate plate and set to the side. Cut chicken into small bite sized pieces.

To the same dutch oven add butter in. Once melted stir in garlic let it cook for a minute to become fragrant (don't let garlic burn) Pour in 1/4 cup of the chicken broth scrape the bits off the bottom of the pan. Stir in tomato paste and let simmer until the mixture thickens and the tomato paste is incorporated.

Add in remaining 1 1/2 tsp Italian seasoning, 1/4 tsp salt, a dash of pepper, remaining broth, milk, heavy cream, and sun dried tomatoes bring mixture up to a simmer.

Break fettuccini noodles in half add them into the mixture. Let simmer for 15-18 minutes stirring frequently until pasta is tender (If the liquid gets too low you can add in 1/4 cup more chicken broth OR milk in at a time until the pasta is cooked)

Add in parmesan cheese, cooked chicken, and spinach let spinach wilt down and cheese melt. Enjoy!