Start by cooking your pasta according to the package directions in a large pot of salted boiling water. Stir occasionally to prevent sticking, aiming for al dente texture.

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until it begins to soften (about 4 to 5 minutes).

Add minced garlic and stir for about 1 minute until fragrant without browning it.

Add ground chicken, breaking it up while cooking until it turns light golden brown (about 5 to 7 minutes).

Stir in Italian seasoning and salt, cooking for 1 minute to release the aromas.

Mix in marinara sauce and tomato paste, allowing to simmer for a few moments.

Pour in chicken broth and heavy cream, mixing until combined and beginning to bubble gently.

Add spinach and cherry tomatoes, folding gently until spinach wilts.

Drain the cooked pasta and add to the skillet, tossing until evenly coated with the sauce.

Sprinkle grated mozzarella cheese over the pasta and let it melt slightly into the mixture before serving.