Cook linguine or fettuccine according to package directions.
Cut 1 large chicken breast into small pieces.
Toss with fresh garlic or garlic powder.
Sauté in heated skillet with olive oil until lightly browned and fully cooked.
If you are using the same skillet, wash before doing the next steps.
Lightly coat the bottom of a large skillet with olive oil. Heat.
Sauté cherry tomatoes until ready to burst.
Remove to a bowl.
Turn the heat to med high.
Pour the fresh cream in the hot skillet.
Add the cut up cream cheese.
Whisk until melted and blended together.
Toss in the chicken, stir.
Add the tomatoes and gently stir.
Add the spinach, gently stir.
Add Parmesan cheese, gently stir.
Remove from heat.
Put pasta in a soup plate and top with the alfredo sauce. Serve warm.
