Bring a large pot of salted water to a rolling boil. Add your choice of tube-shaped pasta and cook until just shy of al dente, about 8–10 minutes. Reserve 1 cup of the pasta cooking water before draining.

Season boneless skinless chicken breasts with olive oil, Italian seasoning, paprika, kosher salt, and black pepper. Heat a skillet over medium heat and sauté the chicken for about 8 minutes or until fully cooked and golden brown on both sides. Set aside to rest.

In the same skillet, add shallots and sauté for about 3 minutes until tender. Stir in minced garlic and crushed red pepper flakes; cook for an additional minute.

Incorporate the roasted tomatoes and spinach, cooking for 2–3 minutes until the spinach wilts. Season with kosher salt.

Stir in the pesto and heavy cream, mixing well. Gradually add the drained pasta along with reserved cooking water, stirring until the sauce thickens.

Gently fold in half of the grated Parmigiano-Reggiano cheese. Return the sautéed chicken to the skillet and mix everything until well combined.

Preheat your broiler to high. Spoon the pasta mixture into an oven-safe dish, topping with fresh mozzarella and remaining Parmigiano-Reggiano cheese. Broil for 3–4 minutes until the cheese bubbles and turns golden brown.

Remove from the broiler and let it sit for a few minutes. Garnish with fresh basil leaves before serving.