Cook the pasta according to package instructions, then drain and set aside.

Heat olive oil in a large pan over medium heat. Add chicken slices, season with salt, pepper, and Italian seasoning, and cook until golden brown and cooked through. Remove and set aside.

In the same pan, add garlic and red pepper flakes, sautéing for 1 minute until fragrant.

Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.

Stir in Parmesan cheese until melted and smooth.

Add cherry tomatoes and spinach, cooking until the spinach wilts and tomatoes soften.

Return the cooked chicken to the pan and mix well.

Toss in the cooked pasta, stirring until fully coated in the creamy sauce.

Garnish with fresh basil and extra Parmesan before serving.