1. Preheat your oven to 350°F.

2. Cook the pasta in well-salted water, stopping about 2 minutes before it’s fully done. Drain and toss with butter to prevent sticking. Set aside.

3. Season the chicken pieces with salt and pepper, then coat lightly with the flour.

4. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook for about 2 minutes per side until lightly browned. Remove and set aside.

5. In the same skillet, cook the diced onion with a pinch of salt over medium heat until soft, about 3–4 minutes.

6. Stir in the garlic and herbs, cooking for about 1 minute.

7. Add the tomato paste and cook for another minute.

8. Pour in the tomato puree and cream, stirring to combine. Bring to a gentle simmer.

9. Add half of the Parmesan cheese and stir until melted. Season to taste.

10. Return the chicken to the skillet and simmer for 2–3 minutes.

11. In a large bowl, combine pasta and spinach.

12. Pour sauce over and mix well. Transfer to baking dish.

13. Top with mozzarella and remaining Parmesan.

14. Bake for 20–25 minutes until golden and bubbly.

15. Let rest 5–10 minutes before serving.