Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Season the chicken strips with Italian seasoning, garlic powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they soften and release their juices.

Stir in the fresh spinach (if using), balsamic vinegar, red pepper flakes, and half of the chopped basil. Cook for another 1–2 minutes until the spinach wilts.

Return the cooked chicken to the skillet and toss to combine.

Add the drained pasta to the skillet and toss everything together until evenly coated. Sprinkle in the Parmesan cheese and remaining basil, tossing gently to melt the cheese and distribute the flavors.

Divide the pasta among plates or bowls. Garnish with extra torn basil leaves and a sprinkle of Parmesan cheese before serving.