1. Pat chicken dry and lay on a cutting board.
2. In a small bowl, combine the dry seasonings: all purpose seasoning, garlic pepper seasoning, paprika and salt.
3. Add the olive oil until a paste is formed (add more olive oil if not pasty enough).
4. Using a rubber glove or a spoon, coat both sides of the chicken with your seasoning.
5. Place in a single layer in the air fryer basket and air fry at 380°F for eight minutes.
6. Flip pieces over and air fry for another 5 to 7 minutes until the internal temperature reaches 165°F.
7. Serve chicken over pasta and topped with the garlic parmesan sauce.

1. While the chicken is cooking, place a large skillet on medium low heat.
2. Pour the olive oil in the pan until heated.
3. Then add the minced onions and garlic and sauté for 2 minutes.
4. Add the heavy cream, chicken broth and butter.
5. Allow the sauce to come to a low boil and just as it begins to slowly boil, add the parsley and garlic powder.
6. Add lemon pepper followed by the chopped spinach, flour and parmesan cheese.
7. Allow this to simmer for 10 minutes until the sauce begins to thicken, stirring occasionally.
8. Once the sauce has reached the desired consistency, pour over the pasta or simply add the chicken back into the sauce.

Note: To create a cheesier dish, feel free to add more cheese.