Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add a splash of olive oil. Sauté the minced garlic until fragrant, about 1 minute.

Add the cooked chicken and spinach to the skillet. Cook until the spinach wilts, about 2-3 minutes.

Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Cook for another 3-5 minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Serve immediately, garnished with extra Parmesan if desired.