Make the crispy breadcrumbs (optional) – Heat a large, deep, heavy-based frying pan over medium heat. Add the butter and, once melted, immediately add the panko breadcrumbs and the salt. Cook, stirring, for 2–3 minutes until golden brown and crisp. The crumbs will turn golden quickly so keep an eye on them. Once they start to change colour and are crispy, remove them from the heat. They will continue to deepen in colour as they cool. Set aside on a plate while you prepare the remaining ingredients.

Prep the chicken – Place the chicken in a large dish, sprinkle it with the salt and Italian mixed herbs and drizzle over the olive oil. Use tongs to evenly coat the chicken in the marinade. Set aside.

Cook the chicken – Heat a large, deep, heavy-based frying pan over medium heat. Add the chicken and cook for 2–3 minutes on each side until browned and cooked through. Set aside to rest for 5 minutes, then slice into 1 cm (½ inch) strips. Set aside on a plate.

Make the sauce – To the same pan, add the butter and onion. Cook, stirring, for 2–3 minutes until the onion is slightly softened. Add the garlic, Italian mixed herbs and chilli flakes (if using). Cook, stirring, for 30 seconds.

Add the flour and stir until well incorporated.

Add the chicken stock and cream and stir until combined. Bring to a simmer and cook for 2–3 minutes or until thickened.

Combine everything – Add the baby spinach and stir it through, then immediately add the cooked pasta, cooked chicken (as well as any juices that have pooled on the plate), and half of the reserved pasta water. Stir until well combined, bring to a simmer and cook for 2–3 minutes. Stir through the parmesan and season to taste with salt and pepper. If you would like the sauce to be a thinner consistency, you can add the remaining pasta water. Note that the sauce will thicken and absorb into the pasta as it sits.

Serve – Divide the pasta among four bowls, top with the crispy panko breadcrumbs and extra parmesan and serve.