Add 2 tablespoons olive oil to a deep 12-inch skillet or sauté pan and place it over medium heat.

Add the chopped chicken and cook, stirring frequently. Season the chicken with Italian seasoning, salt, and black pepper; continue cooking for approximately 4 minutes or until completely cooked through.

Transfer the chicken to a plate and cover to keep warm.

Add the remaining olive oil to the pan and include the onions. Cook for 2 to 3 minutes until softened and lightly browned.

Add the minced garlic and cook until fragrant, about a minute or two.

Pour in the chicken broth, add the diced tomatoes, pasta, crushed red pepper, salt, and pepper, and stir to combine.

Stir in the cooked chicken and bring to a boil. Cover the skillet, then reduce heat to medium-low and simmer until the pasta is tender, approximately 15 minutes.

Stir in the half-and-half and mozzarella, letting it simmer for another minute or until the cheese has melted into a creamy concoction.

Remove from heat and stir in the fresh spinach until it wilts from the heat of the pasta.

Top with Parmesan cheese and serve hot.