1. Bring a large pot of well-salted water to a boil. Cook orecchiette until al dente (start checking 1–2 minutes before the box time). Reserve 1 cup pasta water, then drain.

2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning.

3. Add chicken in a single layer and let it sit to brown (don’t stir constantly). Cook about 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate.

4. Lower heat to medium. Add garlic and cook ~30 seconds until fragrant. Stir in tomato paste and cook 1 minute to “toast” it.

5. Pour in crushed tomatoes, scraping up browned bits. Simmer 3–4 minutes to thicken slightly.

6. Reduce heat to medium-low. Slowly stir in heavy cream and keep it at a gentle simmer (do not boil).

7. Stir in Parmesan until melted and smooth. Add red pepper flakes if using.

8. Return chicken to the skillet. Add drained pasta and toss to coat.

9. Add reserved pasta water a splash at a time (start with 1/4 cup) until the sauce looks glossy and clings to the pasta.

10. Turn off heat. Stir in torn basil. Add spinach and/or mozzarella if using, then serve hot with extra Parmesan.