Start by bringing a large pot of salted water to a boil. Once bubbling, toss in the fettuccine noodles and cook them according to the package instructions until they reach al dente—a little firm upon biting. Once done, drain the noodles in a colander and set them aside. You want to keep them cozy, so I like to drizzle a touch of olive oil over them to prevent sticking.

Grab a large skillet and heat the olive oil over medium heat. Once shimmering, add the sliced baby bella mushrooms. You’ll want to sauté them for about 4-5 minutes until they're tender and their moisture has cooked off. Trust me; the golden-brown bits are the star here! Once done, remove the mushrooms from the skillet and set them aside—they’ll join the party again shortly.

In that same skillet, lower the heat and add the salted butter. Let it melt gently over medium-low heat. Once melted, whisk in the flour, stirring continuously for about a minute. This creates a roux that thickens our sauce.

Gradually pour in the low-sodium chicken broth while whisking to avoid lumps. After that, it’s time to add the cream. Pour in that beautifully rich heavy cream and keep whisking until everything is well combined. Then, add the grated parmesan cheese and garlic powder. Give it a good stir until the cheese has melted and the sauce has thickened nicely.

Crank the heat back up to medium and bring your sauce to a gentle simmer, stirring consistently for about a minute. As it bubbles away, don’t forget to taste! This is when you’ll want to sprinkle in salt and pepper according to your preference.

Now for the finishing touch—add the freshly chopped spinach and let it wilt in the sauce. This should only take about a minute. Then, fold in the sautéed mushrooms and your perfectly cooked fettuccine. Stir everything together until the pasta is elegantly coated with that creamy goodness. Just before serving, squeeze in some fresh lemon juice and sprinkle a pinch of red pepper flakes if you're feeling adventurous!

Plate your pasta, and feel free to garnish with extra parmesan and a few fresh herbs for a lovely touch. Dig in while it’s hot—it’s hard to resist!