Prepare Pasta: Begin by bringing a large pot of salted water to a boil. Add the 12 oz. of tube-shaped pasta and cook until just al dente, about 8–10 minutes. Reserve 1 cup of the cooking water, then drain the pasta and set it aside.

Sauté Chicken: In a large, oven-safe skillet, heat 1 to 2 tablespoons of extra-virgin olive oil over medium heat. Toss in the cubed chicken, seasoned with Italian seasoning, paprika, salt, and black pepper. Sauté for about 8 minutes or until cooked through and golden brown. Remove and set aside.

Sauté Aromatics: Using the same skillet, add minced shallots and sauté for approximately 3 minutes. Add minced garlic and optional crushed red pepper flakes, cooking for an additional minute. Stir in thinly sliced roasted tomatoes and fresh spinach, cooking until spinach wilts.

Combine Sauce: Reduce heat to low and stir in pesto and heavy cream. Blend until smooth and add drained pasta with reserved cooking water. Toss together until the sauce thickens and coats the pasta.

Bake: Preheat the broiler to high. Mix half of the Parmigiano-Reggiano into the pasta with sautéed chicken. Distribute torn mozzarella on top, followed by remaining cheese. Broil for 3–5 minutes until bubbly and golden. Garnish with fresh basil.