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1.
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Cook the penne in a pot of very salty water according to package instructions for al dente.
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2.
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While the pasta cooks, melt butter in a separate large saucepan over medium heat.
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Add garlic and saute until fragrant and cooked through, about 2 minutes.
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3.
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Add flour to the garlic butter and whisk to combine and form a roux.
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Let roux cook for 1-2 minutes.
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4.
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Add milk a little at a time, whisking to incorporate roux and work out any lumps.
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Milk will thicken up quickly at the beginning, but as you whisk in the rest of the milk it will loosen the sauce.
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Cook, whisking occasionally, until sauce has thickened, about 6 minutes.
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5.
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Add cream cheese to sauce and whisk until cheese has melted.
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Let sauce continue to cook until pasta is ready.
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6.
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Before you drain the pasta, reserve a few ladles of the pasta water (I reserve about 1/2 cup of pasta water per pound of pasta I cook) and set aside.
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Once youve done that, transfer the pasta to a colander, drain the rest of the pasta water, and set the pasta aside while you finish the sauce.
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7.
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Stir Parmesan cheese, shredded chicken, and spinach into sauce.
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Stir until cheese has melted.
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8.
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The sauce might be a bit thick at this point.
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If so, add reserved pasta water 1/4 cup at at time and stir until combined to loosen the sauce.
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You may not need all of the pasta water; use just enough so that the sauce reaches your desired consistency.
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9.
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Taste the sauce and add salt and pepper as necessary.
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You may not need to add much salt, since the pasta water is quite salty.
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10.
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Add cooked pasta to sauce and stir until the sauce evenly coats the noodles.
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Serve immediately.
