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Thinly slice the chicken breasts, then add them to a bowl. Drizzle with olive oil and season generously with the spices above. Mix until well combined.
Sear the chicken in a large greased skillet over medium-high heat for 7–9 minutes, or until cooked through. Once done, remove the chicken from the skillet and set aside.
Reduce the heat to medium-low and add the butter. Once melted, add the onions and mushrooms. Season with salt and pepper, then sauté for 15–20 minutes, stirring every few minutes, until caramelized to your liking. Deglaze the pan with ½ cup of the chicken bone broth and mix well.
Add the spinach and cook until wilted down.
Add a drizzle of olive oil and the minced garlic. Mix until fragrant, then add the strained and rinsed Palmini angel hair. Give everything a good mix, then add the heavy cream, remaining chicken bone broth, salt, pepper, and grated Parmesan. Mix well, then add the chicken back into the skillet.
Let everything simmer for 5–10 minutes, stirring every couple of minutes, until the sauce has thickened to your liking.
Once ready, plate it up & ENJOY!