Bring a large pot of salted water to the boil. Add the pasta and cook for 8-10 minutes, until al dente.
Reserve 1 cup of the pasta water and drain the pasta.
Slice the chicken breasts in half horizontally, creating two thin cutlets.
Season with olive oil, garlic powder, Italian seasoning, salt and pepper.
Heat a large frying pan or skillet over medium-high heat then cook the chicken 2-3 minutes per side until golden brown on both sides.
Remove from the pan and set aside.
In the same pan, heat a tablespoon of olive oil then cook the onion and garlic until fragrant.
Add the spinach, allowing to wilt. Roughly chop the sun-dried tomatoes and add to the pan then pour in the cream and lemon juice.
Season with salt and black pepper and allow to simmer until the sauce has thickened slightly and coats the back of a spoon easily.
Remove from the heat and stir in the Parmesan cheese.
Toss the pasta with the sauce and a few tablespoons of the pasta cooking water, slice the chicken and add then serve with grated Parmesan and fresh basil.