Preheat the oven to 350°F (175°C). Line a baking sheet with foil and lightly spray or oil it.
In a bowl, whisk together 3/4 cup flour, 1/2 tablespoon salt, 1 teaspoon pepper, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano.
Coat each chicken breast in the flour mixture, shaking off excess.
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side until golden brown but not fully cooked.
Transfer the browned chicken to the prepared baking sheet and bake 15 minutes, or until an instant-read thermometer registers 165°F (74°C). Remove and set aside.
While the chicken bakes, cook the fettuccine in a large pot according to package directions; drain and set aside.
Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium heat. Add the red bell pepper strips and minced garlic and cook 2–3 minutes until softened.
Add 1 tablespoon flour to the skillet and stir constantly for about 1 minute to form a paste.
Slowly whisk in 1/2 cup chicken broth and bring to a light simmer, whisking until the mixture thickens slightly.
In a small bowl, whisk together 1/2 cup heavy cream and 2 tablespoons cornstarch until smooth, then add to the skillet along with 1 cup low-fat milk. Simmer until the sauce begins to thicken.
Add the 6 ounces fresh spinach to the sauce and cook until wilted, then stir in 1 cup freshly grated Parmesan until melted and smooth.
Toss the cooked fettuccine into the sauce to coat. Plate pasta, top with the baked chicken, and spoon extra sauce over the chicken before serving.
