Cook the Pasta: Bring a large pot of salted water to a boil, add the penne or rigatoni, and cook until al dente, about 8-9 minutes. Reserve ½ cup of the pasta water before draining.

Sauté the Garlic: Heat a non-stick skillet over medium heat, add olive oil, and sauté minced garlic for 30-45 seconds until fragrant and golden.

Create the Creamy Sauce: Lower heat to medium-low, add cream cheese and almond milk, and whisk until smooth, about 1-2 minutes.

Add the Cheese and Seasoning: Stir in grated Parmesan and season with salt and black pepper. Stir until the sauce thickens.

Combine the Pasta and Sauce: Toss the cooked pasta in the sauce, about 1 minute. Add spinach if desired and let it wilt slightly.

Serve and Garnish: Serve the pasta in bowls, top with grilled chicken, and garnish with extra Parmesan and parsley or spinach.