Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain the pasta, saving a little of the cooking water, and set it aside.

Sauté the Garlic and Sun-Dried Tomatoes: In a large skillet, heat the olive oil over medium heat. Stir in the minced garlic and cook for 1-2 minutes until aromatic. Then, add the chopped sun-dried tomatoes and sauté for an additional 2-3 minutes, stirring occasionally.

Make the Cream Sauce: Pour in the heavy cream and chicken or vegetable broth, stirring to combine. Let the mixture come to a gentle simmer and cook for about 5 minutes, letting the sauce thicken slightly. Stir in the grated Parmesan cheese and continue mixing until it melts into a smooth, creamy consistency.

Add Spinach and Season: Add the chopped fresh spinach to the skillet, stirring until it wilts and blends into the sauce. Taste and adjust the seasoning with salt and pepper as needed.

Combine with Spaghetti: Add the cooked spaghetti to the skillet with the cream sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Serve and Garnish: Divide the pasta into serving bowls. Top with additional Parmesan, fresh basil leaves, or a dash of red pepper flakes to enhance the flavor.