Prepare the pasta: Start by cooking your pasta according to the package instructions. Drain and set aside, saving a bit of pasta water for later in case you need to thin out the sauce.

Cook the chicken: Heat olive oil in a large skillet over medium heat and season the chicken breasts with salt and pepper. Cook the chicken for about 5-7 minutes on each side or until golden brown and cooked through. Transfer the chicken from the skillet and let it rest on the side

Sauté the garlic: Add the minced garlic to the same skillet and sauté for about 1 minute or until fragrant. Be careful not to burn it!

Make the creamy sauce: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly. Add in the Parmesan cheese and stir until the cheese is melted and the sauce becomes smooth and creamy.

Add spinach: Stir in the fresh spinach and cook for an additional 1-2 minutes until it wilts and softens. The spinach will add color and a touch of freshness to balance the richness of the sauce.

Combine pasta and chicken: Slice the cooked chicken into thin strips. Add the cooked pasta to the skillet with the sauce, tossing to coat it evenly. If the sauce is too thick, add a splash of reserved pasta water to achieve your desired consistency.

Serve: Plate the creamy Chicken Portofino and top with the sliced chicken. Sprinkle with extra Parmesan cheese and a crack of black pepper if desired. Serve immediately and enjoy!