Heat a large frying pan over medium heat, add butter, then panko breadcrumbs and sea salt. Cook, stirring, for 2–3 minutes until golden and crisp. Set aside.

Place chicken in a dish, sprinkle with salt and Italian mixed herbs, then drizzle with olive oil. Coat chicken and set aside.

Cook pasta according to package instructions, reserve ½ cup (125 ml) pasta water, then drain and rinse in cold water if preparing earlier.

In the same frying pan, cook chicken for 2–3 minutes on each side until browned and cooked through. Set aside to rest, then slice into strips.

Add butter and onion to the pan, cook for 2–3 minutes until the onion is softened. Add garlic, Italian mixed herbs, and chilli flakes. Cook for 30 seconds.

Add flour and mix well. Then add chicken stock and cream, stir to combine and simmer for 2–3 minutes until thickened.

Add spinach, cooked pasta, chicken (with any juices), and half of the reserved pasta water. Stir until combined and simmer for 2–3 minutes. Stir in parmesan and season with salt and pepper, adding more pasta water if needed.

Serve pasta in bowls, topped with crispy breadcrumbs and extra parmesan.