Pat dry chicken and season with salt and pepper. Heat a large frying pan on high and pour vegetable oil in pan. Place chicken skin side down in pan and cook for 4-5 minutes. Reduce heat to medium-high and flip chicken. Cook until fully cooked through.
Remove chicken from pan and drain excess oil. Put garlic in pan and cook until soft.
Stir in chicken stock, cream and water and bring to a simmer. Mix in parmesan cheese and cheese rind. Whisk in flour.
Add seasonings and add in pasta. Cook until pasta is al dente, stirring occasionally. Remove parmesan rind. Add spinach and cook for several minutes or until wilted. Return chicken to pan and enjoy!