1: Cook the diced chicken in a pan until thoroughly cooked.
2: In a separate pot, cook the Papardella pasta according to package instructions.
3: In the pan with chicken, add everythang seasoning to taste.
4: Add the uncooked spinach and heavy cream to the chicken and stir.
5: In a small saucepan, melt the butter and whisk in the flour to make a roux.
6: Combine the roux into the chicken mixture until it thickens.
7: Drain the pasta and mix it with the chicken Alfredo sauce.
8: Serve topped with Parmesan cheese.
