1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. Season the chicken with Italian seasoning, paprika, salt, and black pepper.

3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate.

4. Reduce the heat to medium. Add butter and garlic to the same skillet and cook for about 30 seconds until fragrant.

5. Stir in the tomato paste and cook for 1 minute to deepen the flavor.

6. Add the cherry tomatoes and cook until they soften and release their juices.

7. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

8. Stir in the heavy cream and Parmesan cheese until smooth and creamy.

9. Add the spinach and let it wilt into the sauce.

10. Return the chicken to the skillet, then add the cooked pasta and toss until coated.

11. Add a splash of reserved pasta water if needed to loosen the sauce.

12. Finish with red pepper flakes if using, fresh basil or parsley, and extra Parmesan before serving.