Season the chicken with lemon pepper seasoning.
In a large skillet drizzle olive oil, place the seasoned chicken breasts and cooking until cooked all the way through.
Once chicken breasts have cooked, remove and set aside.
Add in onions and saute until translucent, stirring in garlic.
Deglaze the pan with chicken broth, getting all the brown bits that may have stuck to the bottom of the pan.
Add in heavy cream and stir until incorporated.
Stir in parmesan until melted and incorporated.
Mix in garlic powder and Italian seasoning.
Place spinach and sun-dried tomatoes into the mixture and allow the spinach to wilt and the sun-dried tomatoes to heat through, about 3-5 minutes on medium-low heat.