Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente, about 7-8 minutes. Reserve 1 cup pasta water, then drain.

In a large skillet over medium heat, add olive oil. Toss in chicken, Italian seasoning, paprika, kosher salt, and black pepper. Sauté for 8 minutes until chicken is golden brown. Transfer to a plate.

In the same skillet, add shallots and sauté for 3 minutes until translucent. Add garlic and crushed red pepper flakes, cook for 1 minute. Incorporate roasted tomatoes and spinach, cooking until wilted, about 2-3 minutes.

Stir in pesto and heavy cream, mixing well. Allow to simmer for 1 minute to meld flavors.

Add the drained pasta and reserved pasta water. Combine, cooking for 2-3 minutes until pasta is coated. Adjust sauce consistency with more water if needed.

Preheat oven broiler. In a baking dish, transfer pasta mix and top with mozzarella and remaining Parmigiano-Reggiano. Broil for 3-4 minutes until cheese is melted and bubbly.

Remove from oven, sprinkle with basil. Serve hot and enjoy!