Season chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium heat.
Add chicken breasts and cook for 6-7 minutes on each side until golden brown.
Remove chicken and set aside.
In the same skillet, add minced garlic and sauté for 1 minute.
Pour in heavy cream and bring to a simmer.
Add cherry tomatoes and spinach; cook until spinach wilts.
Stir in Parmesan cheese until melted and smooth.
Cook pasta according to package instructions; drain.
Toss pasta with the creamy sauce and slice chicken on top.