Bring a large pot of water to a rolling boil over high heat. Once boiling, add a generous amount of salt — this helps season the pasta from the inside and improves the overall flavor of the dish. Add the pasta and cook according to the package instructions until it reaches an al dente texture, meaning tender but still slightly firm in the center. Stir occasionally so the pasta doesn’t stick together. Before draining, reserve about ½ cup of pasta water in case you need to loosen the sauce later. Drain the pasta and set it aside while you prepare the sauce.

Place the diced chicken breast into a bowl or plate and season evenly with turmeric, salt, black pepper, and Italian seasoning. Toss everything together until all the chicken pieces are fully coated with the spices. Let the chicken sit for a few minutes while the skillet heats up — this helps the seasoning absorb into the meat for better flavor.

Heat the olive oil in a large skillet over medium heat. Once the oil is warm and lightly shimmering, carefully add the seasoned chicken in a single layer. Avoid overcrowding the pan so the chicken can develop a beautiful golden sear instead of steaming. Cook for about 4–5 minutes on one side before flipping, then continue cooking until the chicken is golden on the outside and fully cooked through in the center. Remove the chicken from the skillet and set it aside on a plate.

Lower the heat slightly to prevent burning, then add the minced garlic to the same skillet. Stir continuously for about 30–60 seconds until the garlic becomes fragrant and lightly golden. Be careful not to overcook it, as burnt garlic can make the sauce bitter. The garlic should smell rich and aromatic, not dark brown.

Slowly pour the chicken broth into the skillet while stirring. Use a wooden spoon or silicone spatula to gently scrape the bottom of the pan and release all the flavorful browned bits left from the chicken. This step adds incredible depth and savory flavor to the sauce.

Add the coconut milk and parmesan cheese to the skillet. Stir continuously over medium-low heat until the parmesan fully melts and the sauce becomes smooth, creamy, and velvety. If the sauce seems too thick, add a small splash of the reserved pasta water until you reach your desired consistency. Keep the heat gentle to avoid curdling or separating the sauce.

Add the fresh spinach to the creamy sauce and stir gently until the leaves wilt down completely. This usually takes only 1–2 minutes. The spinach should become soft and blend beautifully into the sauce while still keeping its vibrant green color.

Return the cooked chicken back into the skillet, then add the drained pasta. Toss everything together gently until every piece of pasta is evenly coated in the creamy garlic sauce. Let everything cook together for another 1–2 minutes so the flavors can fully combine. If needed, add a little more pasta water to keep the sauce silky and glossy.

Remove the skillet from the heat and sprinkle freshly chopped parsley and extra parmesan cheese over the top. Serve the pasta warm while the sauce is creamy and fresh. For even more flavor, finish with freshly cracked black pepper or a small squeeze of lemon juice right before serving.