1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually about 7-9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic—it reminds me of when Mama Lou would tell me, “Garlic should sing, not scream.”
3. Add the cherry tomatoes to the skillet and cook until they start to soften and release their juices, about 4 minutes. Stir gently to keep the flavors melding.
4. Toss in the baby spinach and shredded chicken (if using). Cook until the spinach wilts and the chicken is warmed through, about 2-3 minutes.
5. Add the spiralized zucchini noodles to the skillet and gently toss everything together. Cook for just 2 minutes—zucchini noodles can get soggy if overcooked, and I like a little bite, just like the fresh pasta Mama Lou made.
6. Stir in the cooked whole wheat pasta, mixing well. If the mixture seems dry, add reserved pasta water a little at a time to loosen the sauce and bring everything together.
7. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and sprinkle with grated Parmesan cheese.
8. Garnish with fresh basil leaves before serving. Pour a glass of something crisp, sit down with your loved ones, and savor every bite.

One of my favorite memories is sharing dishes like this with Ouma, who always insists on the perfect fork twirl. It’s those little moments—food, family, laughter—that make recipes like this so much more than just a meal.