Mix this all together and pour over 1 1/2 pounds of chicken tenders. Allow to marinate for a few hours. Place the chicken onto a baking sheet and broil about 5 minutes a side until lightly browned and cooked through.
Meanwhile, bring the extra marinade to a rapid boil and boil for at least 10 minutes to kill any raw chicken bacteria. Lightly simmer this until it is reduced into a syrup. Shred up your chicken in a large bowl and taste for seasoning. Add some of your teriyaki syrup if it needs more flavor. The teriyaki flavor needs to be really strong so the flavors cut through the pasta and creamy sauce, but you also don't want the mixture too wet or it will seep through the pasta while it is resting. I used about half of the syrup. Allow to cool fully
Make the pasta using the linked recipe as a guide and roll it thin. Form your ravioli and place them on a floured kitchen towel as you finish them all.
Melt the butter then add the garlic. Cook about a minute. Now add the flour and whisk. Cook about 2 minutes until the color darkens slightly.
Add the milk and cream and whisk. Bring to a simmer whisking the whole time. You will see the sauce slightly thicken as it comes to a simmer. Remove from heat and allow to cool a bit. Add in the cheese and spinach.
Boil the pasta until it is cooked and toss with the sauce immediately. Serve with a salad, some wine, and good company.