Heat butter in a large skillet over medium-high heat.

Season the chicken cutlets with salt and pepper.

Cook the chicken for about 3–4 minutes per side until browned and fully cooked (internal temperature should reach 165°F). Transfer to a plate and keep warm.

In the same skillet, add the diced onion and cook until softened. Add a splash of chicken stock to deglaze the pan if needed.

Stir in minced garlic and diced roasted red peppers.

Season lightly with salt and pepper and cook for 2 minutes.

Add cream cheese and the remaining chicken stock. Whisk until the sauce becomes smooth and creamy.

Let the sauce simmer for about 7 minutes until slightly thickened.

Add the spinach and stir until wilted.

Return the chicken and its juices to the skillet and let everything warm together.

Plate the cooked pasta and spoon the Creamy Mediterranean Chicken Dinner and sauce over the top.