Bring a large pot of salted water to a rolling boil and cook penne according to package directions until al dente. Reserve ½ cup of starchy pasta water before draining.

Pat chicken cutlets dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until beautifully golden-brown and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest before slicing into strips.

In the same skillet over medium heat, melt 2 tablespoon butter. Add minced garlic and sauté for 60 seconds until fragrant without browning.

Pour in the chicken broth, scraping up all caramelized golden browned bits (fond) from the bottom of the pan with a wooden spoon.

Reduce heat to medium-low and pour in the heavy cream. Bring to a gentle simmer for 3 minutes until slightly thickened. Remove from direct heat and whisk in the freshly grated Parmesan cheese and nutmeg until silky smooth.

Stir in the fresh baby spinach, letting it wilt gently in the warm cream sauce for 1 to 2 minutes.

Add the drained penne and sliced chicken back into the skillet. Toss thoroughly to coat each pasta ridge in velvety garlic sauce, drizzling a splash of reserved pasta water if needed to loosen.

Garnish with freshly chopped parsley and extra grated Parmesan. Serve immediately piping hot with crusty garlic bread.