Start by placing your chicken on a clean cutting board and dice it into evenly sized, bite-sized pieces. Try to keep the pieces similar in size so they cook at the same rate. Transfer the chicken to a bowl, then sprinkle salt, black pepper, paprika, and Italian seasoning evenly over it. Use your hands or a spoon to toss everything together until each piece is well coated. Let it sit for about 5–10 minutes—this short resting time helps the seasoning absorb into the chicken, enhancing flavor from the inside out.

Place a large skillet on medium heat and add olive oil. Allow the oil to heat until it shimmers slightly—this ensures the chicken will sear properly instead of sticking. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Let them cook undisturbed for a couple of minutes to develop a golden crust, then flip and continue cooking, turning occasionally. Cook for about 6–8 minutes total, or until all sides are golden brown and the chicken is fully cooked through. Once done, remove the chicken from the pan and set it aside on a plate.

In the same skillet, without cleaning it (this keeps all the flavor from the chicken), add the minced garlic. Reduce the heat slightly if needed and sauté the garlic for about 20–30 seconds, stirring constantly. You want it to become fragrant and lightly golden, but not browned or burnt, as that can make it bitter.

Add the fresh spinach directly into the pan with the garlic. At first, it may look like a lot, but it will quickly reduce in size as it cooks. Use tongs or a spatula to gently toss and stir the spinach so it wilts evenly. This should take about 2–3 minutes. Make sure all leaves are softened but still vibrant green.

Lower the heat slightly and pour in the heavy cream. Immediately add the grated parmesan cheese and begin stirring gently. Continue stirring until the cheese melts completely and the sauce starts to thicken into a smooth, creamy consistency. If it feels too thick, you can add a splash of cream; if too thin, let it simmer a little longer.

Return the cooked chicken back into the skillet, along with any juices that may have collected on the plate. Gently stir everything together so the chicken is fully coated in the creamy spinach sauce. Let it cook together for another 1–2 minutes so the flavors blend nicely.

Remove the skillet from heat and carefully transfer the mixture into serving bowls. Spread it evenly and serve while warm for the best texture and flavor. The creamy sauce will be at its richest, and the chicken will stay juicy and tender.