Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.

Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce is smooth and creamy.

Add the fresh spinach and Italian seasoning, cooking until the spinach has wilted.

Toss the cooked pasta into the skillet until well coated in the creamy sauce. Adjust seasoning with salt and pepper if needed.

Serve immediately, garnished with chopped fresh parsley.