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Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
Give the pan a quick wipe with a paper towel
Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
Mix in the Parmesan. Remove the pan from the heat.
Serve with more Parmesan, if desired.