Bring a large pot of salted water to a boil. Cook the farfalle according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

While the pasta cooks, season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 4-5 minutes until golden, then flip and cook another 3-4 minutes until cooked through. Transfer to a plate.

In the same skillet, melt butter over medium heat. Add garlic and sun-dried tomatoes, sauté for 1 minute until fragrant. Pour in the heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.

Reduce heat to low. Stir in Parmesan cheese until melted. Add spinach a handful at a time, stirring until wilted. Return chicken and any juices to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water a splash at a time to reach your desired creaminess. Season with additional salt and pepper if needed.