Season both sides of the chicken thighs with garlic powder, onion powder, paprika, salt & pepper. Shake a ¼ cup of flour over the chicken and pat it into both sides of the chicken.

In a pot with olive oil, brown each piece of chicken on both sides until fully cooked. Set the chicken aside on a plate. (Clean out your pot if needed but leave some of the oil in).

In that same pot, add in butter, and once the butter is almost fully melted shake over 2 tbsp of flour. Continuously whisk that together for about 2 minutes. Then add in the red onions and garlic, and whisk that continuously for a few minutes until the roux turns a light nutty brown color.

Bring the pot to a boil and add in the lemon zest and chardonnay. Whisk that continuously for another few minutes so the alcohol can burn out. Then add in the lemon juice & dijon mustard, give that a stir, bring the pot to a simmer, and let that simmer for a couple of minutes.

Add in the heavy cream, sundried tomatoes, crushed red pepper flakes, and salt & pepper. Then bring the pot to a boil and then lower it to a simmer. Let that simmer for 5-10 minutes.

Boil the penne in salted water until al dente. (Set aside at least a ½ cup of pasta water).

Chop up the chicken and leave one piece sliced for the topping.

In the pot with the sauce, stir in the pasta water, pecorino romano, and more salt & pepper (if needed). Add in the chicken juices from the plate with the chicken, bring the pot to a boil, and lower it to a simmer.

Then add in the al dente penne, chopped chicken, and spinach. Stir everything together and let it sit for a few minutes so it can set and thicken up. Top the pasta with the set aside sliced chicken and Enjoy!