Boil a large pot of salted water and cook the pasta according to package directions until al dente.
Slice the chicken into thin strips and season lightly with salt, pepper, and dried Italian herbs.
Heat a tablespoon of sun-dried tomato oil in a large skillet over medium-high heat.
Sear the chicken strips until golden brown and cooked through, then remove them from the pan.
Sauté the minced garlic in the same pan for one minute until fragrant.
Pour in the heavy cream and simmer gently for three minutes until slightly thickened.
Whisk in the shredded mozzarella cheese until the sauce becomes smooth and fully melted.
Stir in the chopped sun-dried tomatoes and fresh spinach until the spinach wilts slightly.
Return the chicken to the pan and toss in the cooked pasta until everything is evenly coated and hot.