Cook the Pasta: Begin by boiling short pasta according to the package instructions until it reaches al dente. Once cooked, drain it and set aside to keep warm.

Season the Chicken: In a large mixing bowl, combine bite-sized pieces of boneless, skinless chicken breast with olive oil, minced garlic, Italian seasoning, kosher salt, and ground pepper. Mix well to ensure each piece is coated evenly.

Sauté the Chicken: Heat a large pan over medium-high heat and add the seasoned chicken in a single layer. Let it cook undisturbed for 2-3 minutes until it turns golden brown, then stir to cook the remaining sides.

Add Sun-Dried Tomatoes: Toss the chopped sun-dried tomatoes into the pan with the chicken. Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is fully cooked through.

Make the Creamy Sauce: In a separate bowl, whisk together milk and gluten-free flour until smooth. Pour this mixture into the pan over the chicken, allowing it to simmer and thicken for about 3-4 minutes.

Incorporate the Spinach: Add in the chopped baby spinach and stir until it wilts, infusing the sauce with a touch of freshness.

Mix and Serve: Finally, combine the drained pasta and Parmesan cheese with the creamy sauce in the pan, mixing well to coat everything evenly. Serve hot and enjoy!