Begin by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and half of the Italian seasoning. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside to rest.

In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, remaining Italian seasoning, salt, and pepper, mixing until the cheese has melted.

Slice the cooked chicken into strips. Add the pasta and sliced chicken into the creamy sauce, tossing to coat thoroughly. If desired, add spinach or any other vegetables you like, cooking until the spinach is wilted.

Once well combined, remove from heat. Serve hot and garnish with fresh parsley and additional Parmesan cheese.