Boil Ditalini pasta in salted water according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add cubed chicken, season with salt, pepper, and Italian seasoning.
Cook for 5-6 minutes until golden and fully cooked. Remove and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth and heavy cream, stirring well.
Add Parmesan cheese and stir until melted and creamy.
Return the cooked chicken to the skillet.
Add chopped spinach and cook until wilted (1-2 minutes).
Toss in the cooked Ditalini pasta and mix well.
Adjust salt, pepper, and red pepper flakes if desired.
Garnish with extra Parmesan and fresh basil (optional).