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Brown the chicken: Add the olive oil to a large Dutch oven and then heat it over medium-high. Now, add the chicken pieces and cook for about 5 minutes or until no longer pink. Turn the chicken pieces from time to time so that they brown evenly on all sides, which will create more flavor.
Start the creamy pesto sauce: Reduce the heat to medium, add the garlic to the Dutch oven, and sauté for about 30 seconds until fragrant. Then stir in the cream cheese and pesto and cook until it’s all completely melted.
Add the milk, broth, and pasta: Stir in the milk, chicken broth, and pasta into the melted cream cheese pesto mixture. Then bring it to a boil.
Lower the heat and cook: Once the chicken and pasta mixture has come to a boil, lower the heat to medium-low. Then allow it to cook for about 15-20 minutes or until the pasta is cooked through, stirring occasionally.
Add the cheese: Once the pasta is cooked, stir in the Parmesan cheese. Then taste for salt and season with salt and pepper.
Add the spinach: Toss in the fresh spinach and let it cook for another 2 to 3 minutes or until the spinach has wilted.
Serve the pasta: Sprinkle the creamy chicken pesto pasta with more Parmesan cheese and serve warm.