Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

In the same pot, heat the olive oil over medium heat.

Add the minced garlic and cubed chicken to the pot. Season with salt and pepper.

Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Stir in the fresh spinach and cook for another 2-3 minutes until wilted.

Pour in the heavy cream and bring to a gentle simmer. Add the grated parmesan cheese and stir until the cheese is melted and the sauce is creamy.

Add the cooked penne pasta to the sauce and toss until well combined.

Let it cook for an additional 2 minutes to heat through.

Remove from heat and serve warm, garnished with chopped parsley.