Preheat oven to 350 degrees F. Place foil over a baking sheet and lightly spray with cooking spray; set aside.

In a shallow pie plate, combine flour, salt, pepper, basil and oregano. Take pounded chicken and coat with the flour on both sides, making sure that both sides are nicely coated.

Heat 3 tablespoons of olive oil in a 12-inch skillet. Once oil is hot and simmering, place 2 chicken breast in skillet, cooking 3-4 minutes on each side. Just until they're golden brown, but not cooked all the way through. Make sure not to move the chicken once you place it in the skillet, until you're ready to flip it. Gently remove the first two chickens to the foil lined baking sheet and cook remaining 2 chicken breasts.

While the chicken is cooking, cook fettuccine noodles according to package details.

Once the chicken is done cooking on the stove, place chicken into preheated oven for about 11-12 minutes, until chicken is cooked through. Once chicken is done, set aside and tent with foil until ready to eat.

While the chicken is cooking in the oven, wipe out skillet and return to medium heat, adding remaining 2 tablespoons olive oil. Once the oil is hot and simmering, add garlic and bell pepper. Cook for 2-3 minutes, making sure not to burn the garlic.

Stir in two tablespoons flour and stir constantly for one minute. Slowly add the chicken broth and bring to a slow simmer, whisking constantly, until slightly thickened, about 3-4 minutes.

Mix cornstarch and heavy whipping cream together in a small bowl or glass measuring cup.

Add cornstarch mixture, spinach, milk, red pepper flakes, salt and pepper to the skillet. Bring the sauce mixture to a simmer and cook, stirring occasionally until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in Parmesan cheese.

Once the pasta is done, stir half of the cream sauce mixture with the pasta. Place some pasta on a plate, top with some chicken than spoon a little more sauce over the top.

Serve & Enjoy!