1. Bring salted water to a boil and cook penne or rigatoni for 8-9 minutes until al dente. Reserve ½ cup of pasta water before draining. Drain but don’t rinse—the starchy coating helps the sauce cling to the noodles.

2. Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant and lightly golden. Watch closely—burnt garlic turns bitter and ruins the sauce.

3. Lower heat to medium-low and add cream cheese and almond milk. Whisk constantly for 1-2 minutes until smooth with no lumps. If too thick, add another tablespoon of milk or reserved pasta water.

4. Stir in parmesan and season with salt and black pepper. Taste as you go—the sauce should coat the back of your spoon and be bold enough to flavor the pasta.

5. Add cooked pasta to the skillet and toss with tongs for about 1 minute until evenly coated. Add spinach now if using—it wilts immediately from the heat.

6. Transfer pasta to a serving bowl and top with sliced chicken. Finish with extra parmesan and fresh parsley if desired. Serve immediately.