Bring a large pot of salted water to a rolling boil. Cook penne pasta until al dente according to package instructions (about 9-10 minutes). Reserve 1/2 cup pasta cooking water before draining.

Pat chicken cutlets completely dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, onion powder, sea salt, and black pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Sear chicken cutlets for 4-5 minutes per side until golden brown and cooked to 165°F (74°C) internal temperature. Transfer to a cutting board and let rest.

Reduce skillet heat to medium. Add remaining butter and minced garlic to residual pan drippings. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the chicken bone broth and heavy cream, scraping up any browned bits from the skillet bottom. Simmer gently for 3 minutes until slightly reduced.

Remove skillet from direct heat. Stir in the freshly grated parmesan cheese in batches until completely melted and velvety smooth.

Fold in chopped baby spinach until gently wilted. Slice rested seared chicken into bite-sized strips.

Add drained penne to the skillet, tossing thoroughly until every noodle is glossy and coated (add a splash of reserved pasta water if needed). Top with sliced chicken and fresh parsley. Serve hot!