In a large pot, fill it with water and add a pinch of salt. Bring to a boil, add pasta, and cook until al dente (8-10 minutes). Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a skillet, melt butter over medium-high heat. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant.

Reduce heat to medium and stir in Boursin cheese, chicken broth, heavy cream, lemon juice, parsley, onion powder, and Italian seasoning. Simmer for about 5 minutes until slightly thickened.

Fold in shredded chicken and baby spinach into the sauce, cooking until spinach wilts, about 2-3 minutes.

Add drained pasta to the skillet, tossing gently to coat the pasta in the sauce. If too thick, add reserved pasta water to reach desired consistency.

Season with salt and pepper. Serve hot, garnished with Parmesan cheese and extra parsley.