Cut the chicken into cubes and sprinkle salt, pepper, garlic salt, and smoked paprika to taste and put into a skillet heated with 1 tablespoon of oil. Cook fully and set aside.
In the same skillet, melt the butter and garlic over medium heat. Add the cream cheese when the garlic becomes fragrant and stir in the heavy cream as the cream cheese melts.
Continue stirring making sure the sauce combines. Bring the sauce to the point of a few bubbles but not much more as the sauce can break. Turn off the heat once the cream cheese is fully melted and add the parmesan cheese.
Stir to combine and add the salt, pepper, and nutmeg. Let the sauce rest.
In another skillet, add the remaining oil and the spinach and heat over high until it's wilted to your preference.
Arrange the spinach like a wreath on 2 plates leaving the center open for the chicken. Add 1/2 to 3/4 cup of the alfredo to the chicken and combine. Reserve the remaining alfredo sauce for later use. Arrange the chicken in the center of the spinach wreath and serve.
