Pre-heat oven to 450 degrees. Line a small baking sheet with aluminum foil.
Toss halved tomatoes with olive oil and half of the garlic. Arrange in a single layer on lined baking sheet. Bake for 20 minutes and set aside.
Heat a large pot over medium-high heat. Add butter and melt, then add onion and garlic. Sauté for 1-2 minutes, then add mushrooms and continue to sauté for another 3 minutes.
Add coconut milk, chicken stock, wine, and Oh My Spice seasoning. Cover and bring to a boil, then add pasta, salt and pepper. Stir until pasta is covered, then lower heat to a simmer for 10-12 minutes. Note: cooking time will vary depending on the size/shape of your pasta. Remove it from the heat when it is very al dente since it will continue cooking in the sauce after.
Remove pot from heat and stir in chicken, spinach, roasted tomatoes, basil, lemon juice, lemon zest, and parmesan cheese. Cover and allow to rest for about 5 minutes or until chicken is heated through, pasta is cooked al dente, and spinach is wilted.
Serve with fresh lemon zest, basil, and more parmesan cheese, if desired.