Greek Chicken Pasta Salad

1 lb chicken breast (can use more if serving as a main dish)
1 lb pasta (i like farfale but small shells or rotini would work well also)
1-2 lbs baby spinach or arugula
1 pint heavy cream
1 pint cherry tomatos
8 oz black or kalamata olives
juice of 1-2 lemons
1 yellow onion
3-4 cloves garlic
8 oz feta cheese
salt, pepper,chili flakes, and oregano to taste

Start water and salt for pasta in a large pot.  While it is coming to a boil, saute onions in a large pan.  When they start to caramelize, add chopped up chicken breast, lemon juice, garlic, salt, pepper, and oregano.  While this is working, cut your cherry tomatoes in half and dice up your olives.  Add pasta to boiling water and place a strainer over the pot.  Put spinach/arugula into the pot to wilt.  add cream, olives, and feta to chicken when pasta has about 1 min left to cook.  Toss pasta and spinach into chicken, adding a few tablespoons of the pasta water if you want a saucier salad.  Can be served hot or cold.  This dish is best as a leftover, cold from the fridge, for lunch the next day so be sure to make enough and/or hide some from your family/guests before serving.