Cook the pasta: Boil in salted water until al dente, then drain.

Sear the chicken: Season with salt, pepper, and Italian seasoning. Pan-sear until golden and cooked through. Slice.

Make the sauce: Sauté garlic and sun-dried tomatoes in olive oil. Add chicken broth, cream, Parmesan, and a scoop of collagen powder. Stir until smooth.

Combine: Add spinach to the sauce to wilt, then return pasta and chicken to the pan. Toss until everything is coated in creamy sauce.

Serve: Top with extra Parmesan and cracked black pepper.