Prepare the pasta by bringing a large pot of salted water to a boil. Cook your favorite pasta according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of pasta water before draining.

Sauté the chicken by heating a tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, add it along with the minced garlic, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken and keep warm.

Create the creamy sauce by pouring in the heavy cream to the same skillet, bringing it to a gentle simmer. Stir in the dried Italian herbs and simmer for about 3-5 minutes until slightly thickened.

Incorporate the cheese and chicken by adding the mozzarella and parmesan cheese to the sauce, stirring until melted. Return the chicken to the skillet and mix until fully coated in the cheesy sauce.

Combine pasta and sauce by adding the drained pasta to the skillet with the sauce and chicken. Toss gently to coat the pasta. If needed, adjust creamy consistency with reserved pasta water.

Add optional vegetables by folding in spinach and cherry tomatoes into the pasta, cooking for an additional 2-3 minutes until the spinach wilts and tomatoes soften.

Serve warm by plating the Chicken Mozzarella Pasta and optionally garnishing with additional cheese or fresh herbs. Serve immediately.