1. Heat olive oil in a large skillet over medium heat. Season diced chicken with Italian seasoning, paprika, salt, and pepper, and cook until golden and fully cooked. Remove and set aside.
2. In the same skillet, sauté garlic until fragrant, then add cherry tomatoes and cook until softened.
3. Stir in heavy cream and Parmesan cheese, letting it simmer gently until the sauce thickens.
4. Add fresh spinach and stir until wilted. Return the cooked chicken to the skillet and mix well.
5. Toss the cooked pasta shells with the creamy chicken mixture until evenly coated.
6. Serve hot, garnished with extra Parmesan if desired.