Gather all ingredients: chop 2 cups spinach, finely dice ½ cup sun-dried tomatoes, grate ½ cup Parmesan cheese, and prepare garlic powder, Italian seasoning, and chicken broth.

In a large saucepan, warm 1 cup of chicken broth over medium heat for about 3-4 minutes until hot.

Stir in 1 cup of heavy cream, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning into the hot chicken broth. Mix well and heat for about 2 minutes.

Add chopped spinach and finely diced sun-dried tomatoes. Stir gently and simmer for another 3-4 minutes until spinach wilts.

Reduce heat to low and let sauce simmer for about 5-7 minutes, stirring occasionally.

If sauce is too thin, cook on low heat for a few extra minutes or mix 1 tablespoon of cornstarch with water and stir into the sauce.