• Before starting, bring a large pot of salted water to a boil over high. 
• Wash and dry all produce.
• Once water is boiling, add linguine. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite. 
• Strain linguine, then return to the pot, off heat.

• Meanwhile, peel, then finely chop shallot.
• Thinly slice mushrooms.
• Roughly chop spinach.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** [Use the same pan to cook veggies in step 3.]

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 2-3 min, stirring often, until softened. 
• Add mushrooms and 1/4 tsp (1/2 tsp) garlic salt. Cook for 2-3 min, stirring occasionally, until mushrooms begin to soften. 
• Add soy sauce. Cook for 2-3 min, stirring often, until mushrooms are tender. Season with pepper. 

• Reduce heat to medium.
• Stir cream cheese into mushroom-shallot mixture. Cook for 1-2 min, stirring often, until cream cheese melts.
• Add cream. Cook for 2-3 min, stirring often, until sauce thickens slightly.
• Add spinach. Stir for 1-2 min, until wilted.

• Pour mushroom Alfredo sauce into the pot with linguine, then toss to combine.

• Divide mushroom Alfredo linguine between bowls.
• Thinly slice chicken. Top bowls with chicken.
• Sprinkle with Parmesan.
• Sprinkle chili flakes over top, if you like.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** (Use the same pan to cook veggies in step 3.)

Thinly slice chicken. Top bowls with chicken.