1. Heat olive oil in a large pot or Dutch oven over medium-high heat.

2. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes, until golden brown and cooked through. Remove chicken from the pot and set aside.

3. In the same pot, add the chopped onion. Sauté for 3-4 minutes until softened.

4. Add the minced garlic and cook for another 30 seconds until fragrant.

5. Pour in the chicken broth, dried oregano, and dried basil. Scrape up any browned bits from the bottom of the pot. Bring the broth to a boil.

6. Add the uncooked pasta to the pot, pressing it down to submerge it in the liquid as much as possible.

7. Reduce the heat to a simmer. Cook, stirring occasionally to prevent sticking, for about 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.

8. Stir the cooked chicken back into the pot. If using, add the frozen peas or spinach and cook for 1-2 minutes more, until heated through and the spinach has wilted.

9. Remove from heat. Stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.

10. Serve immediately, garnished with fresh parsley.