Preheat oven to 325ºF.
Season both sides of each chicken breast with salt and pepper
Start water for boiling your favorite type of pasta noodle
Heat olive oil in a 12-inch, non-stick skillet
Once heated, add chicken breast to skillet. Brown both sides. Each side should take 4-5 minutes.
Remove chicken from the pan, place in an ovenproof dish. Place in the oven while you cook the sauce.
Return to your non-stick skillet. On medium-high heat, add 1 Tablespoon olive oil. Once hot, saute your onions.
When onions are just beginning to brown, add the minced garlic and stir in for about 30 seconds.
Add tomatoes, stir until combined.
Add spinach. Using tongs turn spinach until it begins to wilt - about 5 minutes.
Add heavy cream and a pinch of salt and a pinch of pepper.
Add salt to pasta water and drop the pasta into boiling water.
Remove chicken from oven and top with a slice of ham and a slice of provolone cheese. Return to the oven.
Leave the cream mixture to cook until it is boiling. Once at a slow boil, reduce heat to low and add Parmesan cheese, stir to combine.
Sauce should thicken in about 4-5 minutes.
Return baked chicken to the skillet.
Continue on low heat, cover and cook an additional 4-5 minutes.
Serve over pasta.