Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add in your diced onion and sauté until it’s soft and translucent. This step gives the dish a great base flavor and gets things off to a savory start.

To the softened onion, toss in the diced chicken and season generously with salt and pepper. Stir occasionally, letting the chicken cook until it’s golden brown on the outside and fully cooked through. Add the minced garlic and sauté for about a minute until fragrant, taking care not to burn it.

Pour the chicken broth and milk into the pot, and add the uncooked pasta. Stir everything together, bringing it to a gentle boil. Once boiling, lower the heat, cover the pot, and allow the pasta to simmer for 15–20 minutes. Stir occasionally to ensure the pasta cooks evenly and doesn’t stick to the bottom.

With the pasta tender and cooked, uncover the pot and cook off any excess liquid if necessary. Stir in the cream cheese, letting it melt into a luscious sauce. Add the mozzarella, Parmesan, and spinach, mixing thoroughly until the cheese melts completely and the spinach wilts into the pasta.

Serve your cheesy chicken pasta hot, straight from the pot or in a serving dish. Garnish with freshly chopped parsley, additional Parmesan, or a pinch of black pepper for a finishing touch. Dig in and savor every creamy, cheesy bite!