Boil a large pot of salted water. Add 12 ounces of pasta and cook until just shy of al dente. Reserve 1 cup of cooking water, drain pasta, and set aside.

In a large oven-safe skillet, heat 1 to 2 tablespoons of olive oil. Season chicken with salt, pepper, Italian seasoning, and paprika. Cook for 6 to 8 minutes on each side until golden brown. Remove chicken and set it aside.

Using the same skillet, add minced shallots and sauté for 3 to 4 minutes until softened. Stir in minced garlic and a pinch of red pepper flakes, cooking until fragrant.

Incorporate 1 cup of jarred tomatoes and 2 to 3 handfuls of spinach, stirring until the spinach wilts.

Pour in ½ cup of pesto and ½ cup of heavy cream, mixing well. Stir in pasta and gradually add reserved pasta water until the sauce thickens.

Add chicken back to the skillet and mix. Top with 3 to 4 ounces of torn mozzarella and remaining cheese.

Preheat the broiler. Place skillet under it for 3 to 5 minutes until cheese melts and becomes golden.

Sprinkle fresh basil over the dish before serving.