Heat the olive oil in a large skillet, over medium heat. Add the diced chicken and season with salt and pepper. Stir and cook chicken until no longer pink in the center; about 10 minutes or so. Transfer chicken to a large plate and tent with foil to keep warm.
Meanwhile, cook the penne pasta until al dente; according to package directions. Drain, cover, and set aside.
Carefully wipe the skillet clean. Add the heavy cream, chicken broth, garlic, Italian seasoning and parmesan cheese to skillet. Whisk mixture over medium heat.
In a small bowl, mix the flour and water together to create a slurry. Pour the slurry into the cream mixture. Continue to cook and stir cream mixture until it thickens.
Add the sun dried tomatoes, spinach and cooked chicken to the thickened sauce. Stir to combine. Next, pour in the cooked, drained pasta and carefully toss everything together until combined. Serve and enjoy!