First, make the sauce:

Combine cream cheese, milk, sun-dried tomatoes, and salt in food processor and blend until pureed. Set aside.

In large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Cook chicken until cooked through. Remove from skillet and set aside.

Meanwhile, start a pot of water to cook your pasta. You will want you pasta cooking while you are making the sauce.

Add additional tablespoon of olive oil over medium-high heat.

Add shallots and cook until softened, about 3-5 minutes.

Add garlic and cook another minute.

Add diced tomatoes and salt, and cook another 2-3 minutes.

Return chicken to the skillet.

Add cream sauce, and stir quickly so it incorporates well in the sauce.

Let cook over medium heat for a few minutes.

Drain pasta and reserve about ½ cup of pasta water.

Add pasta to skillet with the sauce, and stir well to combine.

Add spinach, stirring well until wilted.

Add additional water if you feel the sauce needs thinned out. I added just a couple of tablespoons.

Serve immediately and enjoy!