Heat a 6-quart saucepot over medium heat. Add the butter and let it melt. Add the minced garlic and the bite-size chicken pieces and stir to coat.

Sauté the chicken, stirring every minute, until the chicken is cooked through and no longer pink in the center, about 3–4 minutes.

Add the dried pasta and the chicken broth to the pot. Stir well, increase heat and cover; bring to a boil. Once boiling, stir again, then reduce heat to maintain a gentle boil, cover, and cook for 7–8 minutes, until the pasta is al dente (stir once halfway through if needed).

Reduce heat to low. Add the drained chopped roasted red peppers, drained chopped sun-dried tomatoes, packed baby spinach, heavy cream, grated Parmesan, and the fresh basil leaves. Stir to combine.

Simmer gently, stirring occasionally, for 3–4 minutes, until the spinach is wilted and the sauce has thickened and the cheese is melted. Serve warm.