Fill a large pot with water, add salt, and bring to a rolling boil. Add spaghetti or fettuccine and cook according to package instructions (8-10 minutes) until al dente.

Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1-2 minutes until golden, then add diced chicken. Cook for 6-8 minutes until fully cooked.

Lower the heat, pour in the heavy cream, and stir to combine. Let simmer for 3-4 minutes until slightly thickened. Add Parmesan cheese until melted.

Toss in spinach, kale, or cherry tomatoes. Stir and cook for an additional 2-3 minutes until veggies are wilted.

Drain cooked pasta and add directly to the skillet with sauce. Toss to combine, adding reserved pasta water if too thick.

Serve immediately in warm bowls, garnishing with extra Parmesan and Italian herbs.