Start by boiling a large pot of salted water. Once it's bubbling, add the pasta and cook it until it's al dente, according to the package instructions.

While the pasta cooks, chop the chicken into bite-sized pieces and season with salt and pepper. Coat them in flour for a light crust.

In a skillet over medium-high heat, melt the butter and avocado oil together. When the mixture is sizzling, add the chicken and cook until it's no longer pink.

Remove the chicken from the skillet. Off the heat, stir in minced garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning, scraping up any tasty bits from the bottom.

Return the skillet to the heat, add the chicken back in along with the cream and fresh spinach, cooking until the spinach wilts and the chicken is fully cooked.

Drain the pasta and toss it with the creamy chicken mixture. Stir in the parmesan cheese until melted and smooth. Adjust seasoning if necessary.