Heat the olive oil in a large pan or pot over medium heat.
Add the chopped shallots and sauté́ for 2-3 minutes, until soft. Add the garlic and cook for 30 more seconds.
Add the chicken, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook the chicken for 10 minutes; stirring frequently. Transfer to a plate.
Add the dry white wine and deglaze the pan. Let it reduce for 1 minute. Add chicken broth and bring to a boil.
Add Barilla Spaghetti; stir and cover. Reduce heat to low. Simmer for about 10 minutes, stirring every few minutes. Add the spinach, cream, and Italian seasoning, cook for 1 more minute.
Return the chicken back to the pot. Remove from heat and stir in Parmesan cheese.
Season with salt and pepper, to taste. Garnish with parsley and serve.
