Cook the pasta according to package instructions. 

In a large skillet add olive oil and cook chicken on medium to high heat until cooked through. While the chicken is cooking add salt and pepper and minced garlic and stir thoroughly. If you wish to only use one skillet, then set chicken aside in a different dish and clean out the skillet before continuing. 

In a separate skillet (or the same cleaned out skillet), add the heavy cream, chicken broth, garlic powder, oregano, parsley, and cilantro and cook over high heat. When the sauce starts to thicken, add the spinach and sundried tomatoes. Stir thoroughly and let simmer until the spinach starts to wilt. Add the chicken to the pan and serve the sauce over the pasta. 

When you cook the chicken, do not dice the chicken, cut it into think slices. Cook on medium high heat for 3-5 minutes on each side or until brown on each side (and cooked until no longer pink in the center). Add the salt and pepper as the chicken cooks but add the minced garlic to the sauce. 

To make the sauce, cut all of the sauce ingredients in half.