1. Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt, pepper, paprika, and red pepper flakes. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.

2. In the same pot, add a little more oil if needed and cook minced garlic for 1-2 minutes until fragrant.

3. Pour in chicken broth and bring to a boil. Add linguine and reduce to a simmer. Cook uncovered, stirring occasionally until pasta is al dente and most of the broth is absorbed.

4. Lower the heat and stir in heavy cream and cream cheese. Mix until fully melted and creamy.

5. Return cooked chicken to the pot and let it simmer to blend flavors.

6. Add Parmesan cheese and stir until smooth. Toss in spinach, if using, and cook until wilted.

7. Adjust seasoning if needed and serve hot, garnished with extra Parmesan or red pepper flakes.