Melt the butter in a large saucepan, add chicken and sauté over high heat until the chicken is completely cooked.
Add the olive oil followed by the garlic and mushrooms. Cook for around 5 minutes until softened.
Add the flour and cook for another minute.
Add the chicken stock, cream, salt and pepper. Mix well.
Add the pasta. Lower the heat, cover the saucepan and cook for 10-15 minutes or until the pasta is al dente.
Remove from the heat, add spinach and cheese. Mix well.
Top with parmesan cheese and serve immediately. So succulent!