Chicken Florentine Pasta

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to package directions. Reserve 1-2 cups of pasta water before draining.
10 oz penne pasta
Meanwhile, heat the olive oil in a large pan and melt the butter in it. Add the chicken and cook for 5-6 minutes over medium heat until cooked through and golden. Remove the cooked chicken from the pan and set aside.
1 tablespoon olive oil
1 tablespoon butter
1 lb chicken breast fillets
In the same pan, add the shallot and garlic and cook for 2-3 minutes until softened. Add the mushrooms and continue to cook for another 2-3 minutes until they reduce in size.
1 medium shallot
2 large garlic cloves
½ lb crimini mushrooms
Stir in the Italian seasoning and chicken stock, then bring to a simmer.
1 teaspoon Italian seasoning
½ cup chicken stock
Pour in the heavy cream and simmer for 2-3 minutes until the sauce thickens.
½ cup heavy cream
Add the baby spinach, cover the pan and simmer for 1-2 minutes until wilted.
2 cups baby spinach
Stir in the cooked pasta, chicken and Parmesan. Toss well to combine, adding a splash of the reserved pasta water if it looks too dry.
Serve immediately, with extra freshly grated Parmesan on top if you like.
½ cup Parmesan
Salt and freshly ground black pepper to taste