Combine the flour with a generous pinch of salt and pepper.
Season both sides of the chicken with salt and pepper, then dredge in the flour.
Heat the olive oil in a large pan over medium high heat then add the chicken…
And cook until golden brown on both sides and cooked through, about four minutes per side (significantly longer if the chicken is kinda frozen)
Meanwhile, bring a pot of salted water to a boil, and cook the egg noodles.
While the noodles are cooking, turn the heat to medium, then add the garlic to the pan for a minute.
While stirring the garlic, pour in the wine and scrape the bits off the bottom of the pan. Let the wine reduce for one minute.
Pour in the cream.
Pour in the lemon juice and half the grated zest and a pinch of salt and pepper.
Cook until the sauce has thickened, 2 to 3 minutes.
Reduce the heat to low and drop in the spinach…
And the Parmesan.
Stir as the spinach starts to wilt.
Let the sauce reduce way down, 15-20 minutes. Return the chicken to the pan and let it cook for 2-3 minutes to warm the chicken through.
Sprinkle on the remaining lemon zest. Turn off the heat.
Drain the pasta, then drizzle in the melted butter.
Add the parsley and a generous pinch of salt and pepper to the noodles. Toss to combine.
Pile the noodles into wide bowls, and top with the chicken and a drizzle of cream sauce.
Note: you can add thinly sliced mushrooms, or substitute spaghetti for the egg noodles.