Bring a large pot of salted water to a boil and add the pasta, cooking it according to package directions until al dente. While the water heats and pasta cooks, mince the garlic cloves finely and cut the chicken into 1-inch bite-sized chunks. This parallel timing ensures your pasta finishes right around when you need it for the final assembly.

Melt the butter in a large skillet over medium heat, then immediately add the minced garlic and cook for just 30-60 seconds until fragrant—don't let it brown. Crumble in the boursin cheese and pour in the chicken broth and cream, stirring constantly to dissolve the cheese smoothly. Add the lemon juice, onion powder, Italian seasoning, and red pepper flakes, then increase heat to bring the sauce to a gentle boil. I like to add the red pepper flakes here because simmering them briefly mellows their heat and distributes it evenly throughout the sauce.

Once the sauce reaches a boil, reduce heat to medium-low and simmer for 5 minutes to allow the flavors to meld and the sauce to thicken slightly. Add the chicken chunks and fresh spinach directly to the simmering sauce and cook for 2 minutes, stirring gently until the spinach wilts and the chicken is heated through. The residual heat from the broth will gently warm the chicken without drying it out.

Drain the cooked pasta from Step 1 and add it directly to the skillet with the cream sauce, chicken, and spinach. Toss everything together gently until the pasta is evenly coated, then taste and adjust seasoning with salt and black pepper as needed. I always taste first before adding salt since the boursin and parmesan that follows already bring plenty of saltiness.

Divide the creamy boursin chicken pasta among serving bowls and top generously with freshly grated parmesan cheese. The warm pasta will slightly melt the cheese, creating an extra layer of rich, savory flavor.