Preheat oven to 400 F, line a baking sheet with parchment paper or foil and set aside

In a shallow bowl, whisk together the flour, garlic powder, salt, onion powder, pepper until smooth, then dredge the chicken in the flour mixture until well coated

In a large skillet over medium high, heat the butter and oil until bubbling, then sear the chicken breasts on both sides. Transfer the chicken to the prepared baking sheet and bake in the preheated oven for 15 minutes, or until the chicken is cooked through

Meanwhile, in the same skillet over medium heat, add the shallot and garlic and cook, stirring frequently, until softened

Add the mushrooms and cook until browned

Add the champagne and deglaze and bit that have stuck to the pan, allow to cook for 1-2 minutes

Add the heavy cream, parmesan cheese, and cream cheese and mix until smooth, bring to a simmer and cook until thickened, about 5 minutes

Add the spinach and stir until wilted

Place the cooked chicken back in the pan and cover with sauce

Serve hot over freshly cooked linguine noodles