Begin by seasoning the chicken on all sides with salt, pepper, and Italian seasoning to your taste.

Next, heat a large skillet over medium heat.  Once hot (about 2 minutes), add the olive oil and let it heat up for about 30 seconds.

While the chicken is browning, this is the perfect opportunity to cook your pasta.

Place the chicken in the pan and cook for about 8 minutes on each side until it's a nice golden brown color and mostly cooked through.  (If you find that the chicken is browning too quickly, turn the heat down to low.)  Remove the chicken from the skillet and set it aside for now.

In the same pan, over medium heat, melt the butter.  Once melted, stir in the garlic, scraping the bottom of the pan, to release all of the browned bits, for about 45 seconds.  Add the tomatoes to the pan and cook until they begin to burst (about a minute).  Add in the baby spinach and cook until it begins to wilt (about 2 minutes).  Stir the mixture with a wooden spoon every 30 seconds or so.

Next, stir in the heavy cream and grated parmesan and bring it to a simmer.  Turn the heat down to low, return the juicy seared chicken breasts to the skillet, cover it, and allow it to cook for an additional 5 minutes or until the internal temperature of the chicken reads 165 degrees F.