Season the cubed chicken with the garlic salt and ground black pepper.
Heat a large non-stick skillet or Dutch oven over medium-high heat and lightly spray or oil the pan; add the chicken and cook 5–7 minutes, stirring occasionally, until browned on all sides.
Add the minced garlic to the pan and sauté 1 minute more until fragrant.
Stir in the dry white rice and pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a boil, then reduce heat to low, cover, and cook 12–15 minutes until most of the liquid is absorbed and the rice is nearly tender.
Stir in the heavy cream and fresh spinach, replace the lid, and cook another 5–7 minutes until the spinach wilts and the rice finishes cooking.
Remove from heat, stir in the freshly grated Parmesan until melted, then serve.
