Preheat oven to 425°F.
Flatten chicken breasts if they’re more than ¾” thick by pounding with a meat tenderizer or rolling pin.
Place chicken in a 9x13” baking dish, leaving a little room between each breast and rub with olive oil.
Combine salt, Italian seasoning, paprika, and pepper. Then rub chicken with the seasoning mixture.
Add sun-dried tomatoes and garlic to the baking dish around the chicken.
Stir ¼ cup of parmesan cheese together with the cream of chicken soup. Whisk until well combined.
Pour cream of chicken mixture around chicken in the baking dish.
Sprinkle 2 tablespoons of cheese over the whole dish.
Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F.
Remove from the oven. Add chopped spinach to the cream sauce. It will wilt as it sits.
Garnish with fresh parsley and (optional) red pepper flakes. Serve