In a skillet heat oil over medium heat.
Add chicken to skillet and cook for 3-5 minutes until browned.
Add garlic to skillet cooking for about 1 minute.
Place butter in the skillet and stir to melt.
Sprinkle flour into skillets stirring to coat chicken.
Slowly pour in broth, milk, and wine, stirring continuously to begin to thicken the sauce.
Add in basil, black pepper, and red pepper.
Bring sauce to a slow boil.
Add in dried pasta and simmer until cooked through, about 3-5 minutes if using fast cooking pasta.
Stir in baby spinach, cheese, and sundried tomatoes.
Cook for another 1-2 minutes until spinach wilts and cheese melts.