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Preheat the oven to 400 degrees. Line a baking sheet with tinfoil. Place the halved tomatoes and chicken breasts on the baking sheet, drizzle with the 3 Tablespoons of olive oil and generously salt and pepper everything. Bake for 20-30 minutes until the chicken is cooked through and the tomatoes are caramelized, with browned edges.
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While those cook, heat the 1 Tablespoon of olive oil in a large skillet over medium heat and cook the onions until very soft, about 10 minutes.
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Bring a pot of water to a boil and add the pasta and let it cook until al dente while you make the sauce.
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Add the garlic to the onion pan, cook for about 30 seconds, then add the cream, chicken broth, Parmesan, and italian seasoning. Cook over medium-low heat, stirring frequently, until it is smooth and thickened.
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Slice up the chicken breasts. Add the chicken, the roasted tomatoes, and the spinach to the sauce and let cook 1-2 minutes until the spinach is slightly wilted. Salt and pepper to taste.
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Serve the sauce over the pasta and top with the basil, if desired.