Drain the soaked cashews. In a high-speed blender, blend the cashews, chicken broth, and nutritional yeast until completely smooth and creamy. Set aside.

Season the chicken breasts with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 minutes per side until golden brown and cooked through. Remove to a plate.

Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the skillet, sautéing for 1 minute until fragrant.

Pour the cashew cream sauce into the skillet along with the Italian seasoning. Let it simmer for 2-3 minutes until slightly thickened.

Stir in the fresh baby spinach and let it wilt (about 1 minute).

Return the chicken to the skillet, spooning the creamy sauce over the top to warm through.

Serve immediately over zucchini noodles, quinoa, or gluten-free pasta!