Season Chicken: Add 3/4 cup flour, 1 teaspoon salt, 1 teaspoon pepper, dried basil, oregano, and onion powder to a large ziplock bag. Add chicken and shake to coat.

Cook pasta according to package instructions. Drain and set aside.

Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, add chicken to the pan. Cook chicken for a few minutes on each side, flipping only once, until golden brown and just cooked through. Remove chicken to a plate to rest.

Make Sauce: Add 2 tablespoons oil to the pan over medium heat, scraping up any browned bits from cooking the chicken. Add bell pepper and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Mix in flour. Whisk in chicken broth. Bring sauce to a simmer. Stir in cream, milk, garlic powder, Italian seasoning and salt and pepper. Simmer until just slightly thickened. Taste and adjust seasonings as needed.

Stir in spinach and parmesan cheese and cook for 2 more minutes.

Serve chicken and sauce over hot cooked pasta. Garnish with extra fresh parmesan cheese and parsley, if desired.