In a large skillet, on med-high heat, heat 1 tbsp olive oil until hot. Season chicken with half of the Italian Seasoning, salt, and pepper. Cook 1-2 minutes on each side to sear, then cover, reduce heat to low and continue cooking until cooked through. Remove chicken from the pan and keep chicken warm.
Add the remaining 1 tbsp olive oil to the skillet over medium high heat, garlic, and remaining Italian seasoning. Flash cook the garlic, about 1 minute, and then add crushed tomatoes.
Add heavy cream and bring to a simmer. Add shredded Parmesan cheese then immediately reduce to low heat and stir continuously, until the cheese melts and the sauce is smooth and stir in the spinach giving it 2-3 minutes to wilt. Remove from heat and toss pasta with the sauce.
Slice chicken into 1/2 inch strips and top pasta with chicken, OR cut the chicken into cubes and stir into the pasta. Garnish with additional parmesan and/or fresh basil. Enjoy!
If you like your pasta to be more saucy, use 12 oz of pasta instead of 16 oz.