Boil the pasta until al dente and set aside.

Melt butter in a pan. Add some garlic and sear the mushrooms until they are browned. Set aside.

In a pan, add olive oil and a bit of butter. Once it is hot, add the onions then add the garlic. Cook for 1 minute and then add chicken broth and white wine. Season with chilli flakes, cayenne pepper, salt and pepper and lemon juice.

Cook the sauce for a few minutes and add the chopped semi dried tomatoes. Wilt down the spinach in the sauce and then add the pasta, shredded chicken and mushrooms to the sauce, while on low heat.

Combine and toss to coat the pasta in the sauce. Garnish with Parmasan cheese.