1.Boil the water and add 6 teaspoons of salt to it.
2.Add a teaspoon of oil.
3.Drop the pasta and cook for about 13 minutes till the pasta is al dente in texture. Drain and set aside.
4.Season the chicken breasts with salt and pepper on either side.
5.Heat the grill, and place the chicken breasts on the sizzling grill.
6.Grill until they are browned and cooked on both sides.
7.Heat a skillet over medium heat, and pour the extra virgin olive oil in it.
8.Add a tablespoon of butter to it.
9.Drop the chopped shallots and garlic.
10.Season with salt and black pepper and cook for a minute or until the shallots become translucent.
11.Add the cherry tomatoes and the bunch of baby spinach leaves. Cook for 3 minutes.
12.Deglaze the pan with ½ cup of white wine.
13.Let it reduce for 5 minutes.
14.Pour in the heavy cream and let it come to a boil and reduce in volume.
15.Add the parmesan cheese and gently toss the pan to blend the cheese in.
16.Place the cooked pasta on a plate. Pour in the sauce on top of the pasta. Place the grilled chicken breasts on top and garnish with finely chopped fresh parsley. Serve warm.