Boil water (salted generously) for pasta, and cook until al dente (9-10 min).

As the pasta is cooking, add EVOO to a large pan and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

Add the cream, stock, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta. Top with extra Parmesan and a sprinkle of Parsley for garnish.