Marinate Chicken with Olive oil, Italian seasoning, Garlic powder, salt, and pepper for at least 15 minutes.
Heat a skillet over medium-high heat. Add Chicken and cook for 6-8 minutes per side, or until cooked through.
Remove Chicken from skillet and set aside.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with Marsala wine, scraping up any browned bits. Let it reduce slightly.
Pour in Chicken broth and bring to a simmer. Stir in Heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Add Sun-dried tomatoes to the Sauce and stir to combine.
Wilt Spinach in the Sauce until just tender.
Place Chicken on a plate and top with the Sauce and Spinach mixture. Serve immediately.
