Bring a large pot of water to a boil. Add salt and pasta and cook for 8 to 10 minutes until al dente; and drain. If cooking fresh pasta, add pasta to boiling water, and allow to cook for about 1 minute, until it rises to the top.
In a large skillet over medium-high heat, add olive oil. Season cut chicken breasts with salt and pepper and add it to the skillet. Cook until golden, about 4-5 minutes per side until the chicken is no longer pink. Transfer to a plate to let a rest.
Over medium heat, add butter, shallots, and red pepper and sauté for about 2 minutes. Add garlic and sauté for about 1minute, long enough for the aroma to release from the garlic. Add the cream, and chicken broth, then simmer for about 2-4 minutes, then add salt and pepper to season.
Add and stir in spinach, and parmesan cheese. Once cheese is melted, add the chicken. Simmer for about a minute to allow chicken to warm in sauce and sauce has thickened to consistency your desire.
Serve with pasta, rice or on it's own with a side veggies.
