Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Slice chicken sausage into rounds. In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook sausage slices for 5-7 minutes, flipping occasionally, until golden brown. Remove from skillet and set aside.

In the same skillet, add another tablespoon of olive oil if needed. Sauté minced garlic and red pepper flakes for 30 seconds, then add cherry tomatoes. Cook for 2-3 minutes until softened.

Pour in heavy cream and stir well, scraping up any browned bits from the bottom of the pan. Simmer gently for 2-3 minutes, then stir in Parmesan cheese until smooth. Season with salt and pepper.

Add drained pasta to the skillet with the sauce. Toss everything together, ensuring each piece is coated evenly. Return cooked sausage to the skillet and mix well.

Add fresh spinach and cook for another minute until wilted. Adjust consistency with reserved pasta water if needed.

Divide the Chicken Sausage Pasta among plates, garnish with fresh basil and extra Parmesan, and serve immediately.