Bring a large pot of salted water to the boil and cook the 10 ounces short pasta according to package directions to al dente.

Chop 1.5 pounds boneless skinless chicken breast into 1-inch pieces and place into a bowl. Stir in the 2 tablespoons olive oil, 3-4 garlic cloves (minced), 2 teaspoons Italian seasoning, and Kosher salt and ground pepper.

Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes or until golden brown. Stir in the 8 ounces sun-dried tomatoes (chopped) and continue to cook until cooked through, about 5-7 minutes.

Meanwhile, in a small bowl, whisk the 3 cups 2% Milk and 2 tablespoons gluten-free 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, set it on a simmer, add 3 cups baby spinach, and stir until wilted.

Turn off the heat, add cooked pasta together with ½ cup Parmesan cheese, and stir to combine. Enjoy.