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In a large Dutch oven, add the carrots, celery, onion, and garlic, and saute in olive oil until tender and fragrant, about 5 minutes. Add cooked chicken and continue cooking for 3 minutes, stirring regularly.
Add the broth, heavy cream, and cream cheese. Cover and bring to a boil, then cook for 15 minutes.
Lower the heat, add pasta and cheddar, and simmer until pasta is cooked to your liking. Add spinach to the chicken pasta soup toward the end, and stir until wilted.
Adjust seasoning to taste with salt and black pepper. Serve the creamy chicken pasta soup in bowls and top with extra parmesan cheese if desired. Enjoy!