Cook pasta according to package directions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

Heat olive oil in a large skillet or pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Stir in chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing them to release their flavors.

Pour in the heavy cream and chicken broth, bring to a simmer, then reduce heat and cook for 5 minutes until the sauce slightly thickens.

Stir in grated Parmesan cheese and spinach. Cook until the spinach wilts, then season with salt, pepper, and red pepper flakes if using.

Add the cooked pasta to the skillet and toss to coat evenly with the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water until desired consistency.

Serve immediately, garnished with fresh basil or extra Parmesan cheese if desired.