In a large 5 quart skillet, heat olive oil on high. While olive oil is heating, tenderize the chicken until even in size with a meat mallet. Dry the chicken off completely and season on both side with salt, pepper, and Italian seasoning. Place chicken in skillet, reduce heat to medium. Cook on each side for 3 minutes. Until cooked through and golden in color.
Remove the chicken from the pot and set on a plate to rest.
Add the sliced shallots back to the skillet, and cook for 30 seconds. Then add the garlic and mushrooms. Cook for 2 minutes, stirring often. Deglaze the pan with white wine. Using a wooden spatula, scrape the bits stuck to the pan for 30 seconds. Remove the vegetables from the skillet and set to the side.
Add the dry pasta to the same skillet. Toast pasta for 30 seconds, then pour the chicken broth. Mix well, and let cook with lid on for 15 minutes. Mix every few minutes to ensure the pasta doesn’t stick to the bottom of the pan.
While the pasta is cooking, slice/chop the chicken.
Once the pasta is cooked. Turn the burner down to low. Pour in the heavy cream. Mix well and then add the diced plum tomatoes, sliced chicken, mushrooms, and spinach. Mix well, place lid on the skillet for about 2 minutes until spinach is wilted. Sprinkle with grated Parmesan cheese and serve!