Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your preferred pasta shape and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking, then drain and set aside, remembering to save a cup of pasta water.

While the pasta is cooking, season thinly sliced chicken breasts with salt and pepper, then dredge in flour to create a golden crust during cooking.

In a skillet, heat butter and olive oil over medium-high heat until melted. Add the coated chicken strips, and cook for about 3-4 minutes per side until golden brown. Remove and set aside.

Lower the heat, add minced garlic to the skillet drippings, and sauté until fragrant (about 30 seconds).

Pour in chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Simmer for about 1 minute to meld the flavors.

Return the chicken to the skillet and add cream. Simmer over medium-low heat for 2-3 minutes until the sauce thickens.

Add fresh spinach and cook for 2-3 minutes until it wilts nicely.

Drain the cooked pasta and add it to the skillet with the sauce. Toss to ensure even coating; add reserved pasta water if the sauce is too thick. Adjust seasoning as needed.