Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a little pasta water.

In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they begin to soften.

Stir in the Boursin cheese and chicken broth, mixing until the cheese has melted and formed a creamy sauce.

Add the fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

Combine the cooked pasta with the sauce in the skillet, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves if desired.