Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.

Add the Boursin cheese, stirring until melted and smooth. Season with salt and pepper.

If using, add the fresh spinach and cook until wilted.

Add the cooked pasta to the sauce, tossing to coat evenly. Cook for an additional 2-3 minutes until heated through.

Serve hot, garnished with chopped parsley and grated parmesan cheese if desired.