1. Pat the chicken breasts dry with paper towels. Cut them into 1-inch bite-sized pieces. Season the chicken evenly with Italian seasoning, salt, and black pepper.

2. Heat the olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. The internal temperature should reach 165 F (74 C). Remove the chicken from the skillet and set aside.

3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.

4. Pour the chicken broth into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Add the whole wheat pasta to the simmering broth. Cook according to package directions, stirring occasionally, until the pasta is al dente (firm to the bite) and most of the liquid has been absorbed. This usually takes 8-10 minutes.

5. Return the cooked chicken to the skillet with the pasta. Add the halved cherry tomatoes and fresh spinach. Stir gently until the spinach wilts, which should only take 1-2 minutes.

6. Remove the skillet from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley until well combined. Taste and adjust seasonings if needed.

7. Divide the pasta into meal prep containers for the week, or serve immediately for a fresh dinner.