Boil a large, salted pot of water for the pasta. Cook it al dente according to package instructions.
Cut up the chicken and season it with salt & pepper. Coat the pieces with flour.
Add the butter and oil to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook it until it's no longer pink on the outside. Take the chicken out of the pan and set it aside.
Take the pan off the heat and add the garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Return the pan to the heat and let it bubble for a minute or so. Scrape up any brown bits from the bottom of the pan.
Add the chicken, cream, and spinach to the pan. Let it cook for around 5 minutes or until the chicken is cooked through. You may want to reduce the heat if it's bubbling a lot or if the sauce is thickening too fast.
Drain the pasta and toss with the sauce. Stir in the parmesan. Season with more salt & pepper if needed.
I've made this without the parmesan cheese before, and it will still taste good if you want to leave it out for whatever reason.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.