Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain and set aside.

Season and sear the chicken

• Toss the cubed chicken with the creole seasoning, garlic and parsley seasoning, salt-free garlic and herb seasoning and chicken seasoning.
• Heat the olive oil in a frying pan and sear the chicken until golden and cooked through.

Build the creamy sauce

• Lower the heat and add the garlic, cooking until fragrant.
• Stir in the cream cheese and heavy cream until smooth.
• Add the parmesan and stir until melted.

Add spinach and pasta

• Stir the spinach into the sauce until wilted.
• Fold in the cooked pasta and toss to coat.

Melt the cheese and serve

• Sprinkle the mozzarella over the pasta and cover until melted.
• Serve hot.