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Bring a large pot of salted water to the boil and cook the pasta according to package directions to al dente.
Chop chicken into 1-inch pieces and place into a bowl. Stir in the oil, garlic, Italian seasoning, salt, and pepper.
Heat a large frying pan over medium-high heat. Once hot, add chicken in a single layer and cook undisturbed for 2-3 minutes, or until golden brown. Stir in the sun-dried tomatoes and continue to cook until cooked through about 5-7 minutes.
Meanwhile, in a small bowl whisk the milk and flour until no visible lumps.
Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.
Once the sauce is done, add spinach and stir until wilted.
Add cooked pasta together with grated parmesan and stir to combine. Enjoy.
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