Creamy chicken and spinach pasta recipe

Pasta and macaroni Italian cuisine

¾ pound gemelli, penne, or short pasta 1 cup frozen peas 1 tablespoon unsalted butter 2 cloves garlic, chopped 1 cup heavy cream 2 cups shredded rotisserie chicken (about half of a 2- to 2½-pound bird) 5 ounces baby spinach (about 6 cups) kosher salt and black pepper grated Parmesan, for serving