Heat a pot of water and add the pasta. Cook until al dente, according to the package instructions. Rinse the pasta with cold water to prevent overcooking and clumping.

Cut the cherry tomatoes in half lengthwise.

Slice off the root of each garlic clove. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the peeled garlic.

Finely chop the parsley.

Marinate the chicken breasts: In a large mixing bowl, add 22 oz skinless, boneless chicken breasts, 1/2 tsp paprika, 1/2 tsp pepper, and 1/2 tsp salt. Massage the seasonings evenly onto the chicken breasts.

Stir-fry the chicken breasts: Place a large non-stick pan over medium heat, and add half the amount of olive oil (3/4 tbsp) into the pan. Pan-sear each side of the chicken breasts for 2 minutes 30 seconds (5 minutes in total), then lower the heat and leave them to cook for 5 more minutes. Remove from heat.

Sauté the garlic: Turn back to medium heat. Add the remaining olive oil (3/4 tbsp) and 1 tbsp minced garlic to the pan. Sauté for 30 seconds.

Cook the cherry tomatoes: In the same pan, add 4 oz halved cherry tomatoes. Stir to cook for 2 minutes. Then add 1/2 tbsp all-purpose flour and cook for another 30 seconds.

Pour in the dairy products: Stir in 1 1/2 cups whole milk, 3 tbsp heavy cream, and 0.5 oz shredded parmesan cheese. Mix well.

Add the stir-fried chicken breasts: Lower the heat, add the stir-fried chicken breasts to the pan, and simmer for 3 minutes.

Add the spinach: Add 2 oz spinach to the pan. Stir to cook on medium heat for 1 minute. Turn off the heat.

Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with the remaining parmesan cheese (0.5 oz) and 2 tbsp parsley and enjoy with spaghetti.