Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Add the cherry tomatoes and spinach to the skillet, cooking until the spinach is wilted and the tomatoes are softened, about 3-4 minutes.

Reduce the heat to medium-low and pour in the heavy cream. Stir in the Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is creamy.

Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until well combined and heated through.

Serve immediately, garnished with fresh basil if desired.