Bring a large pot of lightly salted water to a boil. Add risoni pasta and cook for 8 to 10 minutes until al dente, drain.
Heat the oil in a frypan over medium-high heat and cook the garlic and chilli flakes 1 minute until garlic is golden brown. Stir in chicken, season with salt and cook 2 to 5 minutes until lightly browned and juices run clear.
Reduce heat to medium and mix in the parsley and cooked risoni. Place spinach in the frypan. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.