Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ½ cup of the cooking water before draining.

While the pasta cooks, pat the chicken dry and season both sides with ½ teaspoon salt and black pepper.

Heat olive oil in a large skillet over medium-high heat and add the chicken. Cook 4–5 minutes per side, until golden and cooked through, then remove to a plate to rest.

In the same skillet, add the cherry tomatoes and garlic. Cook 2–3 minutes, stirring occasionally, until the tomatoes begin to soften and release some juices.

Pour in the chicken broth, scraping up any browned bits from the pan.

Reduce the heat to low and stir in the Boursin cheese until melted and creamy.

Add the heavy cream, stirring until the sauce is smooth.

Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.

Slice the chicken and return it to the skillet along with the spinach. Toss until the spinach wilts and the chicken is warmed through.

Taste and season with remaining ½ teaspoon salt or to taste. Serve warm, topped with chopped basil, grated Parmesan, and freshly cracked black pepper if desired.