Cook the pasta until it is al dente. This usually takes about ten minutes. Drain the water using your colander. Save a little bit of pasta water.

Place your skillet over medium heat now. Add the olive oil to the pan. Put the pancetta in the hot skillet. Fry it until it is very crispy.

Add the chicken pieces to the skillet. Cook them until they are no longer pink. This takes about five to six minutes. Move the meat around the pan.

Toss in the sliced mushrooms and garlic. Cook them until the mushrooms get soft. You will smell the garlic very soon. Do not let the garlic burn.

Pour the heavy cream into the skillet. Let the sauce simmer for three minutes. It will start to get thick slowly. Stir it with your wooden spoon.

Add the cooked pasta to the skillet. Toss in the fresh spinach leaves now. Add the grated parmesan cheese as well. Stir everything together very well.

The spinach will wilt in the heat. The cheese will melt into the cream. Add pasta water if it is too dry. Serve it hot in big bowls.