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In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside. NOTE: chicken is very optional! Substitute for more vegetables. :) In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken to a plate, cover with foil and let it rest for 5 minutes before slicing into strips. Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!) Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Season with salt, pepper and red pepper flakes. Add cooked penne and baby spinach and mix thoroughly until the pasta is evenly coated in sauce and the spinach has wilted slightly. Sprinkle in half a cup of the grated parmesan and continue to stir until melted. Serve with chicken and the rest of the grated parmesan as a garnish on the side.