Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.

Slice the chicken breasts in half lengthwise to create four thinner pieces. Season both sides with garlic powder, salt, and pepper.

Heat the butter and olive oil in a large skillet over medium-high heat.

Add the chicken and cook for about 5 minutes per side or until fully cooked through. Transfer the chicken to a plate and set aside.

Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Stir in the tomato paste, tomato sauce, heavy cream, and Italian seasoning. Mix until smooth and combined.

Reduce the heat to medium and allow the sauce to simmer gently for 3–5 minutes until slightly thickened.

Slice the cooked chicken into strips.

Season the sauce with additional salt and pepper as needed.

Add the chicken strips and spinach to the skillet. Cook for 1–2 minutes until the spinach wilts.

If the sauce becomes too thick, add a splash of the reserved hot pasta water.

Drain the pasta and toss it with the sauce. Mix until everything is evenly coated.

Serve the Tomato Spinach Chicken Pasta immediately with freshly grated Parmesan cheese.