Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes until they start to soften.

Add the heavy cream and broth to the skillet, stirring to combine. Bring to a simmer.

Stir in the Boursin cheese until melted and smooth. Add the chopped spinach and cook until wilted.

Season with salt and pepper to taste.

Add the cooked pasta to the sauce, tossing to coat evenly. Serve hot, garnished with grated Parmesan and fresh basil.