In a large skillet with high sides, over medium high heat, cook the olive oil and garlic together until the garlic is fragrant and lightly golden.
Add the spinach and immediately cover with a lid and cook for 1 minute. Remove the lid and add the chicken stock, let it cook for about 3 minutes, season with salt and pepper. Add the heavy cream and cook for 1 more minute.
Add the drained pasta and parmiggiano and cook together stirring the whole time for 1 minute. Place in a serving dish and sprinkle over the toasted walnuts. Enjoy!