Instructions

• Bring a large pot of salted water to a boil and cook 1 lb fettuccine according to package instructions. Drain and set aside.
• In a large zip-top bag or bowl, combine 3/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/4 teaspoon onion powder. Add 1.5 pounds chicken tenders (or halved chicken breasts) and shake or toss to coat the chicken evenly. Shake off any excess flour.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts and foams. Add the coated chicken in a single layer (work in batches if needed). Cook until golden brown and cooked through, about a few minutes per side, flipping only once. Remove the chicken to a plate and let rest.
• To the same skillet, add 2 tablespoons olive oil over medium heat and scrape up any browned bits from the pan. Add 1 diced red bell pepper and cook 2–3 minutes until slightly softened.
• Add 1 tablespoon minced garlic and cook about 30 seconds, stirring, until fragrant.
• Sprinkle 1 1/2 tablespoons all-purpose flour over the vegetables and stir for about 1 minute to cook the flour.
• Whisk in 3/4 cup low-sodium chicken broth, scraping up any remaining browned bits, and bring the mixture to a gentle simmer.
• Stir in 1/2 cup heavy whipping cream and 1 cup milk. Add 1/4 teaspoon garlic powder, 1/4 teaspoon Italian seasoning, and salt and freshly ground black pepper to taste. Simmer, stirring occasionally, until the sauce is slightly thickened, about 2–4 minutes.
• Stir in 1 cup chopped baby spinach and 1/2 cup freshly grated Parmesan cheese. Cook 1–2 minutes until the spinach wilts and the cheese melts. Taste and adjust seasoning if needed.
• Slice or leave the rested chicken whole, return it to the skillet to warm in the sauce for about 1 minute, then serve the chicken and sauce over the cooked fettuccine. Garnish with additional freshly grated Parmesan if desired.