Add black pepper, garlic powder, and chicken seasoning to the spatchcock chicken.
Fry until cooked through and set aside.
Cook the linguine until al dente and set aside.
Heat olive oil and sauté onion and garlic in a large pan until aromatic and softened. Add spinach and cook until wilted.
Add butter and flour to the pan to create a roux, then add salt, pepper, cayenne, and nutmeg.
Gradually add milk, cream, and chicken stock, stirring constantly until the sauce thickens slightly.
Add the cooked pasta to the sauce, toss to combine, and add the cooked chicken.
Transfer to a baking dish, top with grated mozzarella, and broil until bubbling and golden.
