Creamy Tuscan Chicken Pasta Recipe

Cook the pasta according to the package instructions until al dente. Drain and set aside.
Season the thinly sliced chicken breasts with salt and black pepper to taste.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
Stir in the fresh spinach leaves and cook for another 1-2 minutes until wilted.
Pour in the heavy cream and bring to a simmer. Reduce the heat to low.
Add the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Stir until the cheese is melted and the sauce is creamy.
Return the cooked chicken slices to the skillet and toss to coat them evenly with the creamy sauce.
Add the cooked pasta to the skillet and toss until well coated with the sauce and evenly mixed with the chicken and vegetables.
Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through.
Remove the skillet from the heat and garnish with fresh basil leaves if desired.
Serve the creamy Tuscan chicken pasta immediately, and enjoy!