Cook the pasta in a large pot of salted boiling water until al dente (8-10 minutes). Drain and set aside.

In a skillet over medium heat, melt butter. Season chicken with salt and pepper; cook for about 5 minutes per side until golden brown and cooked through. Remove and keep warm.

In the same skillet, sauté garlic for 1 minute until fragrant.

Stir in heavy cream, gradually add Parmesan cheese until melted and smooth. Mix in soy sauce.

Chop the chicken into bite-sized pieces and return to the skillet along with cooked pasta and spinach. Stir well to coat in the sauce.

Serve immediately, garnished with additional Parmesan if desired.