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Cook pasta. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, ~6 minutes per side. Remove from skillet and set aside. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst. Then stir in heavy cream, lemon juice and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet, add spinach if using, and cook until heated through, about 4 or 5 more minutes or until bread is ready. Serve over pasta with garlic bread and pole beans on the side (if not using spinach).