Bring a large pot of salted water to the boil and cook the short pasta according to package directions to al dente.

Chop the boneless skinless chicken breast into 1-inch pieces and place into a bowl. Stir in the olive oil, minced garlic, Italian seasoning, and Kosher salt and ground pepper.

Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes or until golden brown. Stir in the sun-dried tomatoes and continue to cook until cooked through, about 5-7 minutes.

Meanwhile, in a small bowl, whisk the milk and gluten-free flour until no visible lumps.

Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.

Once the sauce is done, add the baby spinach and stir until wilted.

Add cooked pasta together with Parmesan cheese and stir to combine. Enjoy.