In a large pot, boil dried bowtie pasta according to package directions. This can be done while the other ingredients are being worked on.
Place chicken breasts between two pieces of plastic wrap. Hammer flat with the flat side of meat tenderizer until chicken is one uniformed thickness, about ½ inch. Sprinkle with a little salt and pepper.
Heat oil in large saute pan over medium heat. I used a large enamel cast iron. Cook chicken for about 5-6 minutes per side, or until chicken is done all the way through. Remove from pan, cover, and set aside.
In the same pan, melt butter. Saute sliced garlic for about 2 minutes.
Add white wine and deglaze the pan. Let simmer for a few moments while you scrape up any bits stuck to the pan and mix the contents.
Add sliced mushrooms. Reduce heat and let simmer in the sauce for about 8 minutes or until the wine reduces down by at least half. Add heavy cream and cayenne pepper. Bring to low boil, stirring frequently with a whisk. Simmer for about 5 minutes, or until sauce is thickened. Mix in parmesan. Add chopped spinach and continue cooking for about 5 minutes, or until spinach is wilted.
Monitor sauce by tasting frequently. Add salt, pepper, and cayenne as your tastes prefer.
Chop chicken into little strips about 1 inch long, ½ in wide, or whatever size you prefer.
Toss cooked bowtie pasta into sauce. Coat well. Add chicken.
Top with red pepper flakes if preferred. Serve with a side of garlic bread and enjoy!