Cook pasta according to packet directions. Drain, reserving 1/4 cup cooking liquid then set aside.
Return pasta to a large pan or pot over low-medium heat. Add reserved cooking liquid, cream, pesto, spring oniontops, chicken, cherry tomatoes, broccoli and baby spinach leaves. Stir until well combined.
Cook, stirring constantly for a further 3-5 minutes until heated through and broccoli is tender.
Divide between four bowls and top with extra pecorino.