Heat the olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, black pepper, and Italian seasoning.
Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine.
Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Return the cooked chicken to the skillet and add the chopped baby spinach and crushed red pepper flakes.
Cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts and the chicken is heated through.
Serve the creamy chicken skillet hot, optionally with pasta, rice, or crusty bread.