Cook the whole wheat fettuccine pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until fully cooked and no longer pink inside. Remove chicken from skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour over the garlic and stir constantly for 1 minute to form a roux.
Gradually whisk in the chicken broth and almond milk, stirring continuously to avoid lumps.
Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens.
Stir in the grated Parmesan cheese, salt, black pepper, and Italian seasoning until the cheese melts and the sauce is smooth.
Add the cooked chicken and fresh spinach leaves to the sauce. Stir until the spinach wilts, about 2 minutes.
Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
Serve immediately.