Bring a pot of water to a boil and cook ramen noodles according to package instructions until al dente, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat and add the diced chicken, seasoning with salt and pepper.
Cook the chicken for 5–6 minutes until golden brown and cooked through.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Reduce heat to medium, pour in the heavy cream and bring to a gentle simmer.
Stir in the parmesan cheese steadily until the sauce is smooth, glossy, and well-incorporated.
Fold in the cooked ramen noodles and baby spinach, tossing gently for 1–2 minutes until the spinach is wilted and the noodles are coated.
Garnish with fresh parsley and extra parmesan before serving immediately.