Preheat the oven to 450F and a skillet to medium-high heat with a drizzle of olive oil. Sprinkle the chicken with salt and pepper and cook in the skillet, turning, until golden brown and cooked through, about 7 minutes on each side. Remove the chicken to a plate to cool, then shred with two forks into bite-sized pieces.

When the chicken is done, reduce the heat to medium-low and add the garlic. Cook for one minute then add the stock, cream cheese, cream, and half the parmesan. Stir to combine until the sauce is smooth and bubbly.

Place the spinach in a large bowl. Pour the cream sauce over the spinach and stir to wilt the spinach slightly. Add the chicken to the mixture. Taste, and add salt and pepper to your preference.

Transfer the mixture to a baking dish and top with the pine nuts and remaining parmesan. Bake for 15-20 minutes until the dish is bubbly and the spinach has wilted a bit more.

Serve with crusty bread for dunking, or over quinoa or pasta. Enjoy!