Cook the pasta according to package instructions until al dente.
In a large skillet, heat olive oil over medium-high heat.
Add the diced chicken to the skillet and season with salt, pepper, and Cajun seasoning.
Cook for about 5-7 minutes until the chicken is browned and cooked through.
Add the sliced mushrooms and garlic to the skillet, cooking until softened.
Stir in the spinach and cook until wilted.
Pour in the heavy cream and chicken broth, stirring until combined.
Bring the sauce to a simmer, letting it thicken slightly.
Add the cooked pasta to the skillet, tossing to combine.
Serve hot, garnished with grated Parmesan cheese.
