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Heat olive oil in a skillet over medium heat. Cook chicken breasts until golden and cooked through. Remove and set aside.
In the same skillet, add a bit more olive oil if needed. Sauté garlic and shallot until fragrant, about 1–2 minutes.
Reduce heat to low and stir in Greek yogurt, pesto, and Parmesan until smooth. Simmer gently—do not boil to prevent yogurt from curdling.
Add cherry tomatoes and spinach (if using). Cook 2–3 minutes until tomatoes soften and spinach wilts. Return chicken to the skillet, coating it with the sauce. Season with salt and pepper.
Serve warm over whole-grain pasta, quinoa, or alongside a green salad.