Heat the reserved oil from the oil-packed sun-dried tomatoes in a large pot over medium-high heat. Add the chicken, seasoning with salt, black pepper, and 2 teaspoons of Italian seasoning. Sear for about 5 minutes, or until browned and cooked through. Set aside.

In the same pot, lower the heat to medium and melt butter until frothy. Add garlic and remaining 2 teaspoons of Italian seasoning, stirring to combine. Sauté for about 2 minutes, until fragrant and lightly golden.

Pour in the pasta along with 2 cups of water and stir frequently. Raise heat slightly and cook for 8 minutes until al dente.

Reduce heat to low and stir in whole milk, cream cheese, and grated Parmesan. Mix until creamy, about 3-4 minutes.

Reintroduce the chicken, spinach, and sun-dried tomatoes. Gently fold until spinach wilts, about 2 minutes.

Remove from heat and stir in fresh basil. Serve immediately, garnishing with additional Parmesan and basil.