Step 1

Season both sides of the chicken thighs with garlic powder, onion powder, paprika, salt & pepper. Shake a 1/4 cup of flour over the chicken and pat it into both sides of the chicken.

Step 2

In a pot with olive oil, brown each piece of chicken on both sides until fully cooked. Set the chicken aside on a plate. (Clean out your pot if needed but leave some of the oil in).

Step 3

In that same pot, add in butter, and once the butter is almost fully melted shake over 2 tbsp of flour. Continuously whisk that together for about 2 minutes. Then add in the red onions and garlic, and whisk that continuously for a few minutes until the roux turns a light nutty brown color.

Step 4

Bring the pot to a boil and add in the lemon zest and chardonnay. Whisk that continuously for another few minutes so the alcohol can burn out. Then add in the lemon juice & dijon mustard, give that a stir, bring the pot to a simmer, and let that simmer for a couple of minutes.

Step 5

Add in the heavy cream, sundried tomatoes, crushed red pepper flakes, and salt & pepper. Then bring the pot to a boil and then lower it to a simmer. Let that simmer for 5-10 minutes.

Step 6

Boil the penne in salted water until al dente. (Set aside at least a 1/2 cup of pasta water).

Step 7

Chop up the chicken and leave one piece sliced for the topping.

Step 8

In the pot with the sauce, stir in the pasta water, pecorino romano, and more salt & pepper (if needed). Add in the chicken juices from the plate with the chicken, bring the pot to a boil, and lower it to a simmer.

Step 9

Then add in the al dente penne, chopped chicken, and spinach. Stir everything together and let it sit for a few minutes so it can set and thicken up. Top the pasta with the set aside sliced chicken and Enjoy!