Step 1

Cook the penne in very salty water until al dente. Reserve 1/2 cup of pasta water (reserve more if doubling or tripling the recipe), then drain pasta and return the pot to the stove.

Step 2

Add butter to pot and melt over medium heat. Add chopped garlic and sauté until fragrant, about 2 minutes.

Step 3

Add flour to butter and whisk to combine. Let cook for 1 minute until fragrant and lightly browned.

Step 4

Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.

Step 5

Cook sauce, whisking occasionally, until thickened, about 6 minutes.

Step 6

Add chicken, spinach, and cream cheese. Stir until cheese has melted.

Step 7

Turn off the heat and stir in parmesan cheese.

Step 8

Return cooked pasta to sauce and stir to combine. Stir in the reserved pasta water a few Tablespoons at a time until sauce is smooth and creamy (you may not need all of the pasta water.)

Step 9

Taste the pasta! Add salt and pepper to taste. Garnish with extra parmesan and fresh cracked black pepper (optional) and serve immediately.