Bring a large pot of water to a boil and cook the pasta according to package instructions.
In another large pot or skillet, heat 1 tablespoon of olive oil over high heat, then dust the chicken in creole seasoning and sear it for 3 minutes per side. Transfer the chicken to a plate. While the chicken is cooking, cut your vegetables.
Add the onion and bell pepper to the pan, and saute over high heat for 5 minutes, stirring frequently.
Reduce the heat to medium and add the cream cheese, grated parmesan, and heavy cream. Stir until the cream cheese is melted.
Add the capers and ½ of a teaspoon of salt to the pan, and stir to combine.
Once the pasta is cooked, add the pasta to the pot or skillet with the cream mixture (add it straight from the pot of pasta water - no need to drain!), plus ½ of a cup of the pasta water. Stir, taste, and add salt if needed.
Add the spinach and toss to combine.
Slice the chicken, then serve over the pasta and enjoy!
Notes:
Marinated the chicken in vinegar, oil, Cajun seasoning, rosemary, garlic and Thyme. added sausage to the pan after cooking chicken.
Added garlic to the peppers
Added lemon to the sauce as it was cooking
Came out bland
Needs a great deal more seasoning