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Season both sides of the chicken breasts with salt and pepper.
Heat a large pan over medium. Heat the olive oil in the pan. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside.
Add the butter to the pan and let it melt. Add tomatoes, onion, garlic and a pinch of salt, and cook, stirring, until the tomatoes and onion have just softened and the garlic is aromatic, 1 to 2 minutes.
Add broth, oregano and basil (if using), and stir to combine, scraping the browned bits from the bottom of the pan, and let simmer until the liquid has reduced by about half, 4 to 5 minutes. Add the heavy cream, grated Parmesan and cream cheese, and stir, allowing the cream cheese to soften and melt, until thickened, about 6 minutes. Add baby spinach and stir until the spinach begins to wilt, about 1 minute.
Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with more freshly grated Parmesan on top.