Bring a pot of water to boil to cook your pappardelle to package directions as you make the sauce.
Heat olive oil at medium high in a large pan. Add chicken and season with salt and pepper
Cook chicken til no longer pink. Remove from pan with a slotted spoon to preserve the juices.
Add the garlic and italian seasoning and saute 3 minutes til fragrant. Add the spinach and tomatoes, stir to coat with the juices, cover and cook one minute til spinach is wilted
Remove everything from the pan with the slotted spoon. Turn the heat to high and add the white wine. Scrape the pan til smooth. Simmer on high for 1 minute then reduce heat to medium.
Melt in the butter then add the flour and stir to form a roux. Add the cream, chicken broth and parmesan. Stir til the sauce is smooth.
Return the chicken and vegetables to the sauce and simmer on medium for 5 minutes.
When the pasta is cooked, drain it and fold it into the sauce. Serve garnished with basil and freshly grated parmesan