Cook the pasta by bringing a large pot of salted water to a vigorous boil, adding pasta, and cooking until al dente (about 8–10 minutes). Drain and reserve a cup of pasta water.

Sauté minced garlic in a large skillet with olive oil over medium heat for about 1 minute until fragrant.

Pour in heavy cream and chicken broth, stir well, and let simmer for about 5 minutes to thicken.

Add shredded rotisserie chicken and fresh spinach, cooking for an additional 2 minutes until spinach wilts.

Combine drained pasta with the skillet mixture, tossing to coat in sauce. Add reserved pasta water if sauce is too thick.

Season with salt and pepper to taste, plate, and sprinkle with freshly grated Parmesan cheese. Serve immediately.