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 sliced chicken breasts and cook for 5-7 minutes until cooked through 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, stirring frequently to prevent burning.
Sprinkle the all-purpose flour over the garlic and stir constantly for 1 minute to cook the flour.
Gradually whisk in the low-sodium chicken broth and unsweetened almond milk, continuing to whisk to prevent lumps.
Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
Stir in the grated Parmesan cheese, salt, black pepper, and dried Italian seasoning until the cheese melts and the sauce is smooth.
Add the cooked chicken strips and fresh baby spinach leaves to the sauce. Stir until the spinach wilts, about 2 minutes.
Add the cooked fettuccine pasta to the skillet and toss to coat the pasta evenly with the sauce and chicken.
Serve immediately, garnished with additional Parmesan cheese if desired.