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1
Preheat oven to 450 degrees F.
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2
Mix breadcrumbs and Parmesan and dip chicken in 3 tablespoons of olive oil.
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3
Dip olive oil-coated chicken in mixture, making sure to cover the chicken entirely.
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4
Bake chicken on baking sheet for 15 minutes, flipping halfway through so each side gets crispy.
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5
If you want it to be even crispier, broil the chicken on each side after its done baking for 30 seconds to a minute on each side or until browned (keep an eye on your oven, as this can go pretty quickly).
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6
Slice or dice chicken and set aside.
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7
Add remaining olive oil to skillet and heat at medium heat.
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8
Add onions and saute for 45 minutes.
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9
Add garlic, red pepper flakes, mushrooms, and a sprinkle of salt and pepper and sautee for an additional 2 minutes.
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10
Add vodka and simmer for 5 minutes.
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11
Add crushed tomatoes and simmer for 20 minutes (watch out for splatter!).
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12
Add salt and pepper to taste.
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13
Use simmer time to bring a pot of salted water to boil and cook and drain pasta according to box instructions.
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14
After 20 minutes, stir in cream until sauce turns pink.
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15
Pour sauce over drained pasta, add spinach, chicken, and basil, and stir to combine.
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16
Add as much Parmesan to your bowl as you feel morally capable of consuming, and eat!
