Cook pasta according to package directions, strain and set aside.
Meanwhile, place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness
Season with salt and pepper on both sides.
Put olive oil in a large skillet, and turn on to medium heat.
Cook for 5-7 minutes on each side over medium heat until browned and cooked through.
Transfer to a plate, and cover to keep warm.
To same skillet add spinach, garlic, and sundried tomatoes to skillet and saute over medium heat for 1-2 minutes until garlic is fragrant.
Add chicken broth and stir another 2-3 minutes until spinach is wilted, scrape any brown bits off the bottom of the pan with a wooden spoon.
Add heavy cream and stir, let simmer another 4-6 minutes, stirring occasionally until liquid is slightly reduced and creamy.
Slice chicken up, add chicken into skillet, add pasta into the skillet, and toss
Taste, season with salt and fresh cracked pepper if desired.