Prep: 1. Chop garlic. 2. Shred rotisserie chicken. Make: 1. Cook pasta according to package directions and add peas during the last minute of cooking. 2. Reserve 1/2 cup of pasta water, then drain the pasta and peas in a colander. 3. Return the pot to the stove and melt butter over medium heat. 4. Add garlic and cook until fragrant, about 30 seconds. Add cream, chicken and spinach; cook until spinach wilts, adding a little of reserved pasta water if it seems dry. 5. Add pasta and peas, season with salt and pepper and toss to combine. Serve with grated parmesan cheese.
Try adding some crushed red pepper flakes for an extra kick.