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Season the chicken thighs with dried basil, dried thyme, onion powder, garlic powder, salt and pepper.
Sear the chicken thighs in batches in a hot pan with olive oil until golden brown on both sides, then remove and set aside.
In the same pan, sauté the diced onion in butter and olive oil for 3 minutes.
Add the minced garlic and sauté for 45 seconds.
Deglaze the pan with white wine (or chicken stock) and simmer for 1.5 minutes.
Add the sliced mushrooms, salt and pepper, and sauté for 4 minutes until golden and soft.
Pour in the chicken stock and heavy cream, bring to a boil.
Add the pasta and simmer for 12 minutes until al dente, stirring occasionally.
Stir in the grated Parmigiano Reggiano cheese and chopped parsley.
Add the spinach and sliced chicken thighs with any resting juices, and stir to combine.
Adjust seasoning if needed.
Serve the creamy garlic chicken and mushroom pasta, garnished with more Parmigiano Reggiano, olive oil and black pepper.