• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Strain linguine, then return to the pot, off heat.

• Meanwhile, thinly slice mushrooms.
• Peel, then cut half the onion into 1/2-inch pieces (use all for 4 servings).
• Roughly chop spinach.
• Peel, then mince or grate garlic.
• Pat chicken dry with paper towels, then season with salt, pepper and half the chicken stock powder.

• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
• When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

• Add 1 tbsp (2 tbsp) butter to the pan (used in step 3), then swirl the pan to melt.
• Add onions and mushrooms. Cook for 3-4 min, stirring occasionally, until softened.
• Add garlic, cream cheese, cream and 1/2 cup (1 cup) reserved pasta water. Cook for 1-2 min, stirring often, until cream cheese melts.
• Add Cream Sauce Spice Blend and half the Parmesan. Bring to a boil. Once boiling, reduce heat to medium. Cook for 2-3 min, stirring often, until slightly thickened.
• Season with salt and pepper.

• Add mushroom cream sauce and spinach to the pot with pasta, then stir to combine. Season with salt and pepper.

• Slice chicken. Pour any juices from the pan into the pasta pot.
• Divide linguine between plates.
• Top linguine with chicken and sprinkle remaining Parmesan over top.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook chicken thighs.