Fill a large pot with water and bring to a boil. Add 1 tablespoon of kosher salt and stir in 12 ounces of pasta. Cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain, and set aside.

Pat 1 pound of chicken breast dry with paper towels. In a bowl, combine chicken with 2 tablespoons of olive oil, 1 teaspoon of Tuscan seasoning, 1 teaspoon of Cajun seasoning, ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Toss until evenly coated.

Heat a heavy skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes on each side until golden and cooked through. Remove from skillet and keep warm.

Reduce heat to medium and melt 2 tablespoons of unsalted butter in the skillet. Add 4 cloves of minced garlic and sauté for about 30 seconds.

Pour in 2 cups of heavy cream, scraping up any brown bits from the skillet. Stir in 1 teaspoon of Cajun seasoning and add 1 cup of Parmesan cheese. Simmer for 4-5 minutes, then fold in 1 cup of spinach, seasoning to taste.

Add the reserved pasta to the skillet, tossing to combine. If the sauce is too thick, loosen with reserved pasta water until silky.

Plate the creamy pasta and top with warm chicken bites. Sprinkle with sun-dried tomatoes and parsley, and add rosemary if desired.

Serve hot and enjoy immediately!