Step 1

Drizzle 1 tablespoon of the oil in a 5 QT Dutch oven or large pot and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, cooked through and browned. Remove the chicken to a side plate and cover with aluminum foil to keep warm.

Step 2

Drizzle another teaspoon of oil into the pot and bring down to medium heat. Add the onion and saute, stirring occasionally, until softened and translucent. Add the garlic and cook for another minute. Add the broth, tomato sauce, tomato paste, Italian seasoning, salt and pepper and stir, scraping up any browned bits on the bottom of the pot. Add the spinach leaves and allow them to wilt.

Step 3

Add the pasta and stir together. Bring the mixture to a boil and then reduce the heat to low to simmer. Simmer for 12-15 minutes until the pasta is cooked through and has absorbed much of the liquid.

Step 4

Remove from heat and stir in the cream cheese and parmesan cheese until melted into the sauce. Return the chicken to the pot and stir into the pasta.