Cook the fettucine according to package directions. Drain the pasta reserving 1/4 cup of the pasta water.
While the pasta cooks heat the oil in a dutch oven over medium heat. Season the chicken generously with salt & pepper. Add the chicken to the dutch oven. Place a lid on the dutch oven and cook for 8 minutes then flip the chicken and cook 8 more minutes or until chicken is cooked through. Transfer the chicken to a cutting board and set aside.
Reduce the heat to medium-low and add the butter and heavy cream to the dutch oven. Cook, stirring often, until butter is melted.
Stir in the garlic, Parmesan, 1/4 tsp salt, and 1/4 tsp pepper and continue to stir until Parmesan is melted and well incorporated.
Stir in the spinach and cook until wilted, about 3 minutes.
Cut the chicken into thin slices or bite-size pieces. Add the chicken and cooked pasta to the sauce and toss to combine.
Add the reserved pasta water a little at a time until you reach a desired consistency. Season with additional salt & pepper if necessary.
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