Chop the chicken breast into small cubes. Add the the pan and cook 3 to 5 minutes.
Add the chopped garlic and cook 2 to 3 minutes.
Stir in the spinach and add the cup of chicken stock or water and salt and pepper.
Cover and simmer on low heat while the pasta water comes to a boil.
Cook the pasta in a large pot of salty boiling water. This will be about 9 minutes for al dente thin spaghetti.
While the pasta is cooking finish the sauce by adding the heavy cream, half and half, shredded and chopped cheese. Lastly, add in the cilantro and Italian seasoning.
When the pasta is cooked, drain quickly and pour directly into the pan with your sauce.
Arrange nicely on your pasta bowl and top with grated Parmesan. Enjoy! Afiyet Olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/11/chicken-and-spinach-alfredo-with-thin-spaghetti.html