Combine the flour, salt, and pepper.

Season both sides of the chicken with salt and pepper, then dredge in the flour.

Heat the olive oil in a large pan over medium high heat, then add the chicken and cook through, 4 min per side. Cook the noodles in the meantime.

Back in the pan, cook the garlic for a minute.

While stirring the garlic, pour in the wine and scrape the bits off the bottom. Let the wine reduce for one minute.

Pour in the cream, lemon juice and half the grated zest and a pinch of salt and pepper. Cook until the sauce has thickened, 2 to 3 minutes.

Reduce the heat to low and drop in the spinach and the Parmesan, stirring until the spinach starts to wilt.

Let the sauce reduce way down, 15-20 minutes. Return the chicken to the pan and let it cook for 2-3 minutes to warm the chicken through.

Sprinkle on the remaining lemon zest. Turn off the heat.

Drain the pasta, then add the melted butter, parsley, and a pinch of salt and pepper.

Pile the noodles into wide bowls, and top with the chicken and a drizzle of cream sauce.