Bring a pot of water to boil and add the protein pasta, cook according to package directions. Undercook it by a minute so it doesn't get mushy

Add the chicken, Italian seasoning, salt, and pepper to a large mixing bowl.  Mix to evenly coat the chicken. 

In a large pan over medium heat, add the oil from the sun-dried tomatoes. Once hot, add the chicken and cook on each side untouched for 3-4 minutes or until cooked through and no longer pink

While the chicken cooks, add the cottage cheese, broth, garlic powder and oil from the sun-dried tomatoes in a high speed blender and blend until smooth and the cottage cheese is no longer chunky or chalky, approximately 4-5 minutes.

Add the cooked and drained pasta to the pan with the chicken.  Lower the heat to low and add the blended cottage cheese sauce, parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, and pepper.  Stir to melt the cheese and heat the sauce over low heat to avoid clumping.  You can also remove from the heat prior to adding the sauce to be sure you don not cause any clumping. 

Add the spinach and stir to wilt. Serve topped with freshly chopped basil, parmesan cheese and adjust with salt and pepper as needed