Cook the pasta if using. Reserve 1/2 cup of pasta water to thin the sauce if needed.

Filet the chicken breasts as needed and use a meat mallet to pound the chicken breasts under a layer of plastic wrap, into 1/2-inch thick cutlets, to end up with a total of four 8-ounce chicken cutlets.

Season the chicken liberally on all sides with salt, pepper, and half of the Italian seasoning. Any extra seasoning gets added to the skillet later.

Sear the chicken over medium-high heat for about 5 minutes on each side in 1 Tablespoon of oil and 2 Tablespoons of butter until golden brown. Transfer the chicken to a large plate.

Add the remaining butter, garlic, sun-dried tomatoes, and seasoning to the skillet. Saute for 1 minute.

Add the flour to the skillet. Mix and cook for another minute until all oil has been absorbed. Add the milk slowly while stirring to thicken the sauce, about 5 minutes.

Stir in the Parmesan cheese. Add the spinach and toss to coat. Allow to wilt slightly.

Stir in lemon juice. Add the chicken and juices from the plate back to the skillet and simmer for 5 minutes.

Top with extra Parmesan cheese or sun-dried tomatoes if desired. Add cooked pasta and toss to coat with sauce. Thin with pasta water if a thinner sauce is desired.