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Season the chicken tenders with salt and pepper on both sides.
Fill a large cast-iron skillet with the olive oil and cook both sides of the seasoned tenders over medium-high heat.
Now set them aside to cool, then dice them up into cubes.
Now make the sauce by sautéing the butter, minced garlic, sun-dried tomatoes (oil drained) and spinach over medium heat.
Once the spinach has wilted, add the cream and let it come to a simmer.
Now remove from heat and add the salt, pepper, Italian seasoning, and grated Parmesan cheese.
Then add your cooked hot penne pasta and cubes chicken back in. Give it a quick stir and serve.