In a large pot, bring water to a boil. Add the penne pasta and cook according to the 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 them with salt and pepper. Cook until browned and cooked through, about 6-8 minutes.

Stir in the minced garlic, cooking for an additional 1-2 minutes until fragrant.

Lower the heat and pour in the heavy cream, stirring well. Add the grated Parmesan cheese gradually, mixing continuously until melted and creamy.

Add the fresh spinach, allowing it to wilt in the sauce for about 2-3 minutes.

Toss the cooked penne into the sauce, ensuring every piece is coated. Adjust the seasoning with more salt and pepper if needed. If you like a bit of heat, sprinkle in some red pepper flakes.

Plate your creamy chicken and penne, adding more Parmesan on top if desired. Dig in and savor each delectable bite!