1. Heat olive oil in a skillet and cook chicken tenders with seasoning for 4–5 minutes per side until golden. Remove and set aside.

2. In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.

3. Add chicken broth and simmer briefly, scraping the pan.

4. Pour in heavy cream and stir to combine.

5. Add Parmesan cheese and mix until melted and smooth.

6. Stir in sun-dried tomatoes and simmer for a few minutes.

7. Add spinach and cook until wilted.

8. Return chicken to skillet and coat with sauce. Simmer briefly.

9. Adjust seasoning, garnish, and serve warm.