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Cook penne pasta according to package instructions. In the last 2 minutes of cooking, add broccoli florets to the boiling pasta. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken strips, season with salt, black pepper, and paprika, and cook for 5–6 minutes until browned and cooked through. Remove chicken and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese and red pepper flakes if using. Cook for 2–3 minutes until sauce thickens slightly.
Add fresh spinach to the sauce and cook for 1–2 minutes until wilted.
Add the cooked penne, broccoli, and chicken back into the skillet. Toss everything together until well coated with the creamy garlic sauce.
Cook for another 2 minutes on low heat, then serve hot with extra Parmesan if desired.