Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt, then toss in 10 oz of penne or fusilli pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve a cup of pasta water, then drain the pasta and set it aside.

While your pasta cooks, season 3 sliced chicken breasts with salt and pepper. Dredge each piece lightly in flour. Heat 1.5 tbsp of unsalted butter and 1.5 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer, cooking for 3-4 minutes per side until golden brown.

Remove the chicken from the skillet and set aside. In the same skillet, add 5 minced garlic cloves and sauté for about 30 seconds until fragrant.

Pour in ½ cup of low-sodium chicken broth, 1.5 tsp of fresh lemon juice, ½ tsp of Dijon mustard, ½ tsp of Italian seasoning, and ¼ tsp of red pepper flakes. Let this mixture simmer for about 1 minute.

Return the cooked chicken to the skillet and pour in 1 cup of heavy cream. Stir gently to combine. Add in 5 oz of fresh spinach and cook until it wilts, about 2-3 minutes.

Drain the reserved pasta water and add the drained pasta to the skillet, along with ¾ cup of freshly grated Parmesan cheese. Toss everything together over medium heat until the pasta is well-coated in the creamy sauce.

Plate your Quick Chicken Spinach Pasta, garnishing with additional Parmesan cheese or a sprinkle of red pepper flakes if desired.