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Add the uncooked pasta to a large, deep skillet.
Add the fresh spinach and halved cherry tomatoes.
Add the finely diced shallot and minced garlic.
Pour in the tomato passata, followed by the heavy cream and hot chicken broth. Season with oregano, salt, and black pepper.
Cover with a lid and bring to a gentle boil without stirring.
Once boiling, remove the lid, stir everything together, and reduce the heat to low. Simmer gently until the pasta is al dente, stirring occasionally. Add extra hot chicken broth if needed.
Add the freshly grated Parmesan and stir until melted into the creamy sauce.
Finish with fresh basil and serve!