Bring a medium pot of water to a boil and cook the ramen noodles according to package directions, usually about 3 minutes. Avoid overcooking to keep noodles springy. Drain and set aside, reserving about ½ cup of the cooking water.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Toss in the fresh spinach and cook until wilted, about 2-3 minutes.
Pour the heavy cream into the skillet with spinach and garlic. Stir to combine and bring to a gentle simmer. Add the grated Parmesan cheese gradually, stirring constantly until melted and the sauce thickens slightly.
Add the shredded cooked chicken to the skillet, stirring to coat it in the creamy sauce. Season with salt, pepper, and turmeric if using, adjusting to taste. If the sauce is too thick, add a splash of the reserved noodle water to loosen it.
Add the cooked ramen noodles to the skillet, tossing gently to ensure each noodle is coated with the creamy spinach Parmesan sauce. Heat through for another minute or two.
Transfer the creamy spinach Parmesan ramen to serving bowls. Sprinkle pine nuts on top for a crunchy garnish if desired. Serve immediately and enjoy!
