Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid just in case the sauce is too thick.
As the pasta is cooking, make the chicken. Heat a large skillet over medium heat with 2 Tablespoons of oil. Place the flour in a small dish or plate and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Lightly dredge the chicken in the flour to fully coat. Shake off excess flour. When the skillet and oil are hot, add the chicken. Cook approximately 5 minutes per side until browned and the chicken is cooked through. Set the chicken aside.
Make the sauce (I like to use the now empty pasta pot). Melt the butter in the pot over medium heat.
Once melted, add the 6 minced garlic cloves and garlic powder. Cook until fragrant, approximately 30 seconds.
Add the 2 Tablespoons of flour and stir to incorporate until there is no dry flour.
Whisk in the chicken stock, white wine, and heavy cream. Add the red pepper flakes, dried parsley, and salt. Simmer for 10 minutes over medium low, stirring occasionally.
Add the Parmesan and stir until melted.
Add the spinach, red peppers, and roasted garlic cloves (removed from the skins). Stir until the spinach has started to wilt, approximately 2 minutes. Season the sauce to taste.
Add the pasta and stir to combine and coat. Serve immediately with the chicken.
The restaurant used malfadine pasta (fettuccine with wavy edges) but fettuccine is a great substitute.If you use a fresh pepper instead, add the strips or chopped pepper in step 7 before simmering.Learn how to make roasted garlic which is so easy! I love to keep extra in the fridge to add to pastas.