Instructions

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Dice your chicken breast. Season the chicken with salt, pepper, and Italian seasoning.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
4. Add the seasoned chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes per side. Once cooked, transfer the chicken to a plate and set aside.
5. In the same skillet, add the remaining tablespoon of olive oil.
6. Add the minced garlic and chopped onion to the skillet and sauté until fragrant and softened, about 2-3 minutes.
7. Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
8. Pour in the heavy cream and bring to a simmer.
9. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.
10. Season the sauce with salt and pepper to taste.
11. Add the cooked pasta to the skillet with the creamy sauce and toss until the pasta is evenly coated.
12. Add the cooked chicken back into the skillet and toss to combine.
13. Finally, add the fresh baby spinach leaves and gently toss until they are wilted and incorporated into the pasta and sauce.
14. Once everything is heated through and well combined, remove the skillet from the heat, and serve your dish.
15. Optional: Garnish with additional grated Parmesan cheese.