Cook the Salmon:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon fillets with salt, pepper, and garlic powder. Place the salmon skin-side down (if it has skin) in the skillet and cook for 3-4 minutes per side, or until the salmon is cooked through and easily flakes with a fork. Remove the salmon from the skillet and set it aside. Once cooled slightly, flake the salmon into large chunks.

Cook the Pasta:
While the salmon is cooking, bring a large pot of salted water to a boil. Cook the mafaldine pasta according to the package instructions (about 9-11 minutes) until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for later.

Make the Sauce:
In the same skillet you used for the salmon, add 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 2 minutes.

Create the Creamy Sauce:
Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a simmer and let it cook for 3-5 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese, spinach, and Italian seasoning, then season with salt and pepper to taste. If you want some heat, add red pepper flakes.

Combine Pasta and Sauce:
Add the cooked mafaldine pasta to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to loosen it up.

Add the Salmon:
Gently fold the flaked salmon into the pasta and sauce, being careful not to break it up too much.

Serve:
Divide the pasta among plates and garnish with fresh basil or parsley and extra Parmesan cheese. Serve immediately.