Begin by finely chopping the fresh spinach and sun-dried tomatoes to allow for even distribution throughout the sauce. Grate the Parmesan cheese next, ensuring it’s ready for melting later on.

In a large skillet, pour in the chicken broth and place it over medium heat. Allow it to warm gently, stirring occasionally, for about 4-5 minutes.

Once the chicken broth is warm, lower the heat slightly and add the heavy cream, stirring continuously. Sprinkle in the garlic powder and Italian seasoning, and cook for an additional 2-3 minutes.

Add the chopped spinach and sun-dried tomatoes to the skillet, stirring them into the creamy mixture. Simmer for 3-4 minutes until the spinach wilts and the sauce is vibrant.

Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally until thickened and glossy.

If the sauce needs thickening, continue to simmer or mix a cornstarch slurry to add. The sauce should be velvety and cling to your pasta or protein.

Pour the sauce generously over your choice of cooked pasta, grilled chicken, or roasted vegetables and garnish with extra grated Parmesan if desired.