• Set oven to high broil.
• Wash and dry all produce. 
• Bring a large pot of salted water to a boil over high.
• Roughly chop spinach.
• Halve onion, then cut into 1/4-inch slices.

• Pat chicken dry with paper towels, then season with half the Montreal Spice Blend (use all four 4 servings).
• Heat a large oven-proof pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 1-2 min per side until golden.
• Transfer chicken to a foil-lined baking sheet. Broil in the middle of the oven for 5-6 min, until chicken is cooked through.**
• Carefully wipe the pan clean.

• To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cups) pasta water.
  Strain fusilli, then return to the pot, off heat.

• Heat the same pan (from step 2) over medium.
• When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions, garlic puree and spinach. Cook for 2-3 min, stirring often, until spinach wilts.
• Add cream cheese and cream. Cook for 1-2 min, stirring often, until cream cheese melts.

• Add fusilli and reserved pasta water to the pan with sauce. Season with salt and pepper, then stir to combine. Remove the pan from heat. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly oiled 8x8-inch baking dish here; for 4 servings, use a 9x13-inch baking dish.) 
• Sprinkle pasta with cheddar. Broil in the top of the oven for 4-5 min, until cheese melts. (TIP: Keep an eye on cheese so that it doesn't burn!)

• Divide pasta between plates. Top with chicken.
• Sprinkle chili flakes over pasta, if you like.

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