Chicken and Pasta

Cut each chicken breast in half horizontally, so that instead of having 2 or 3 thick chicken breasts, you have 4 or 6 thinner pieces.
Sprinkle chicken all over with 1 teaspoon salt and 1/4 teaspoon ground black pepper.
Place flour in shallow bowl and add chicken pieces, one at a time, turning until they are completely coated in flour, shaking excess flour off before placing on large plate.
Heat large covered pot of water to boiling over high heat. Add linguine and large pinch of salt and cook pasta, uncovered, according to package instructions for al dente. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
Meanwhile, while pasta water is heating and pasta starts cooking, in large high-sided skillet or Dutch oven, heat 1 tablespoon butter and oil over medium heat. Add chicken and cook 6 to 7 minutes or until rich golden brown on both sides and internal temperature reaches 165 degrees F, turning once halfway through cooking. Transfer chicken to clean plate and loosely cover with foil to keep warm.
Reduce heat to medium-low and add garlic and remaining 1 tablespoon butter to same skillet. Cook 30 seconds, stirring constantly.
Stir in lemon zest, lemon juice, cream, wine, Italian seasoning, red pepper flakes, and remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.
Add spinach to skillet.
Add cooked pasta and 1/4 cup reserved pasta water to skillet on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted.
Thinly slice chicken and arrange over pasta. Serve pasta sprinkled with Parmesan cheese and garnished with lemon wedges for squeezing over pasta, if desired.

Ingredients

Instructions