Sprinkle chicken with salt and pepper. In large nonstick skillet, heat half oil over medium high heat. Cook chicken until no longer pink, about 8 minutes. Remove and cut into pieces.
Add remaining oil to pan. Cook onion over medium heat for 5 minutes.
Stir in tomatoes and garlic. Cook for 1 minute. Stir in chicken broth and wine. Bring to a boil, reduce heat and simmer for 2 minutes.
Stir in butter. Return chicken to pan. Sprinkle with more salt and pepper.
Meanwhile, in large pot of boiling water, cook pasta, drain and return to pot, reserving 1/2 cup of the cooking liquid. Toss in spinach, chicken mixture and enough of the reserved liquid to coat. Sprinkle with Parmesan cheese.