Creole chicken pasta

Melt butter with oil; add mushrooms and leave a couple of minutes, two to three, until they take on a little colour.

Add sliced onion and cook a couple of minutes to soften.

Add a little more butter and the chicken thigh meat; let it crisp at the edges.

Add garlic and let it get fragrant.

Add heavy cream and bring to a bubble so it thickens; season with Creole seasoning, starting light because it is salty.

Stir in a little Parmesan, then a handful of spinach and let it wilt.

Add the cooked pasta straight into the sauce, mix, taste for seasoning and plate; top with a little red pepper flake.