Begin by bringing a large pot of salted water to a rolling boil. Add 10 oz of Barilla penne or fusilli and cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta, reserving about 1 cup of pasta water, then set aside.

While the pasta is cooking, slice 3 chicken breasts into 1-inch strips and season them generously with salt and pepper. Dredge each piece lightly in flour to create a thin coating.

In a large skillet, heat 1.5 tbsp of unsalted butter and 1.5 tbsp of olive oil over medium-high heat. Add the floured chicken strips in batches, cooking for about 3-4 minutes per side until golden brown and cooked through.

In the same skillet, lower the heat and add 5 cloves of minced garlic, sautéing until fragrant. Pour in ½ cup of chicken broth, 1.5 tsp of lemon juice, ½ tsp of Dijon mustard, ½ tsp of Italian seasoning, and ¼ tsp of red pepper flakes. Let simmer for about 1 minute.

Return the cooked chicken to the skillet, then add 1 cup of cream and 5 oz of fresh spinach. Stir gently, cooking for 2-3 minutes until the spinach wilts and the sauce begins to thicken.

Gently fold the drained pasta into the creamy chicken and spinach mixture. Gradually sprinkle in ¾ cup of Parmesan cheese, stirring to combine until melted and sauce clings to pasta.