Pat chicken cutlets thoroughly dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, smoked paprika, sea salt, and black pepper. Heat 1.5 tablespoons sun-dried tomato oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and sear undisturbed for 4 to 5 minutes per side until deeply golden and cooked through (internal temp 165°F / 74°C). Transfer to a warm plate and tent loosely with foil.

Reduce heat to medium. Add remaining 1/2 tablespoon oil to the pan. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 60 seconds until fragrant, stirring constantly with a wooden spoon to lift the golden caramelized chicken fond stuck to the bottom of the skillet.

Pour in the chicken bone broth, heavy whipping cream, and uncooked penne pasta. Stir well to submerge the pasta into the liquid. Bring to a gentle boil, then reduce heat to medium-low, cover with a lid, and simmer for 10 to 12 minutes, stirring every few minutes to prevent pasta from sticking, until penne is perfectly al dente and sauce has thickened.

Uncover the skillet and reduce heat to low. Stir in the freshly grated Parmesan cheese until melted and velvety. Add the fresh baby spinach and stir gently for 1 to 2 minutes until wilted into the glossy sauce.

Slice the rested chicken cutlets into strips and nestle them back into the warm creamy penne. Garnish with chopped fresh parsley or basil, extra freshly grated parmesan, and a pinch of crushed red pepper flakes. Serve immediately straight from the skillet!