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. Cook the chicken for 5 to 7 minutes until golden and cooked through, then transfer to a plate.

4. Reduce the heat to medium and add the garlic to the skillet. Stir for about 30 seconds until fragrant.

5. Add the cherry tomatoes and tomato paste. Cook for 3 to 4 minutes until the tomatoes soften and release their juices.

6. Pour in the chicken broth, then stir in the butter and heavy cream. Let the sauce simmer for 2 to 3 minutes.

7. Add the spinach and cook until wilted.

8. Stir in the Parmesan cheese until melted and smooth. Add red pepper flakes if using.

9. Return the chicken to the skillet and add the cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed.

10. Serve warm with fresh basil or extra Parmesan on top.