Cook the pasta according to the package directions. Set aside.
In a large skillet melt the butter. Add in the minced garlic and sage and cook until golden and fragrant, about a minute.
Whisk in the pumpkin and heavy cream and cook until heated through. Add in the baby spinach and cook until wilted, 1-2 minutes. Add the shredded chicken to the skillet until heated. Season with salt and pepper to taste.
Toss the pasta in the sauce. Top with Parmesan and serve immediately.