Bring a large pot of water to a boil and cook pasta according to package directions.
Preheat oven to 375F. Season chicken breasts with salt, pepper and dried basil.
Heat 2 tablespoons of olive oil in an oven safe skillet over medium heat. Add the chicken breasts and cook for 3 minutes or until it begins to brown nicely. Flip and repeat on the other side.
Transfer the skillet into the oven and cook until the chicken is fully cooked, approximately 10-15 minutes (cook time will vary depending on the size of your chicken breasts).
While chicken is in the oven, heat 3 tablespoon of olive oil in a large skillet or pot. Add the flour and whisk to create a roux. Add the milk and stir until it thickens.
Add the Italian seasoning, spinach, basil, and sun-dried tomatoes. Simmer for a few minutes. Stir in Parmesan cheese. Drain the pasta and add it to the sauce. Add the chicken as well and simmer for a couple minutes.