Set a 6 quart saucepot over medium heat. Add the butter, garlic, and chicken pieces. Sprinkle generously with salt and pepper. Sauté the chicken pieces for 3-4 minutes, stirring each minute.
Add in the dried pasta and chicken broth. Cover and bring to a boil. Stir well, then cover again and cook for 7-8 minutes, until the pasta is al dente.
Mix in the chopped roasted red peppers, sun dried tomatoes, baby spinach, heavy cream, parmesan cheese, and basil leaves. Stir and simmer for 3-4 minutes, until the spinach wilts and the sauce thickens. Serve warm.
Store cooled leftovers in an airtight container and keep in the fridge for up to 3-4 days. Reheat the chicken and spinach pasta in the microwave or on the stovetop.