Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Set aside.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove and set aside.
In the same skillet, sauté chopped spinach and sun-dried tomatoes for 2-3 minutes until spinach wilts.
Lower heat, add heavy cream and stir. Add Parmesan cheese and red pepper flakes, stirring until cheese melts and sauce thickens.
Return chicken to skillet, spoon sauce over it, and bake in preheated oven for 20-25 minutes until chicken reaches 165°F.
Let the dish rest for a few minutes before serving.