Bring a large pot of salted water to a boil over high heat. Add your choice of pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 2 minced garlic cloves and sauté for about 1 minute, stirring constantly, until fragrant but not browned.

Pour in 1 cup of heavy cream and 1 cup of low-sodium chicken broth into the skillet, stirring well to combine. Allow the mixture to come to a gentle simmer, cooking for about 5 minutes.

Stir in 2 cups of shredded rotisserie chicken and 2 cups of fresh spinach to the sauce, cooking for about 2 minutes.

Once the chicken and spinach are well combined, add the drained pasta to the skillet. Toss everything together gently for about 1 minute.

Remove the skillet from the heat and taste for seasoning, adding salt and pepper as needed. Plate your creamy rotisserie chicken pasta, generously topping it with freshly grated Parmesan cheese.