1-Prep the chicken and aromatics: Pat chicken dry, cut into 1-inch pieces, season with spices; dice onion, mince garlic, and chop parsley.

2-Cook the pasta: Boil salted water, cook fettuccine 1-2 minutes less than package directions, reserve 1-1.5 cups pasta water, then drain.

3-Sear the chicken: Heat 1 tablespoon oil over medium-high, sear chicken in a single layer 3-4 minutes per side until golden, then set aside.

4-Start the sauce base: Reduce heat to medium, add remaining oil and butter; cook onion 4 minutes, then garlic and optional pepper flakes 30 seconds.

5-Deglaze and build the cream sauce: Deglaze with wine/broth, simmer 1-2 minutes; stir in cream and extra broth, simmer until slightly thickened about 3 minutes.

6-Finish the sauce with cheese: Remove from heat, stir in Parmesan and Pecorino until smooth, season with salt and pepper.

7-Combine pasta and chicken with sauce: Return chicken and juices to skillet, add pasta, toss to coat, adding pasta water as needed for consistency.

8-Garnish and serve: Stir in parsley and optional spinach until wilted; adjust seasoning with salt, pepper, or lemon; serve immediately with extra Parmesan.