Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Slice the chicken breasts into strips or bite-sized pieces, season with salt and pepper, and cook for 5–7 minutes until golden brown and fully cooked.

Add the minced garlic to the skillet with the chicken and sauté for 30 seconds until fragrant. Stir in the cherry tomatoes (if using) and cook for 2–3 minutes.

Toss in the fresh spinach and stir until wilted, about 1 minute.

Lower the heat and add the Boursin cheese to the skillet. Stir gently until melted and combined. Add chicken broth or reserved pasta water a little at a time until the sauce reaches your desired creamy consistency.

Add the drained pasta to the skillet and toss everything together to coat evenly. Taste and adjust seasoning with salt and pepper if needed.

Sprinkle with chopped parsley and serve immediately.