Season the chicken with Italian seasoning, salt, and pepper.

In a large skillet over medium-high heat, melt the butter and sauté 4 cloves of minced garlic for 30 seconds.

Add the chicken and cook for 5–7 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, lower the heat to medium and add a drizzle of oil if needed.

Sauté the remaining 2 cloves of minced garlic for 30 seconds, then add the spinach and cook for 1–2 minutes until wilted.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and let it melt, stirring occasionally until the sauce is smooth and slightly thickened.

Return the cooked chicken to the skillet and stir to coat in the Alfredo sauce. Simmer for another 1–2 minutes to let the flavors meld.

Add the cooked pasta directly into the skillet and toss to combine.