Preheat oven to 350 degrees F. Prepare a baking sheet by covering with foil and spraying lightly with cooking spray; set aside.
Combine the flour, salt, pepper, basil, and oregano in a large freezer bag. Add the chicken and shake the bag until the chicken is well coated.
In a large 12-inch skillet, heat 3 Tablespoons oil over medium heat until shimmering. Carefully place the breaded chicken in the oil and cook until each side is golden brown, about 3 minutes per side. (Note: You're not cooking the chicken all the way through.)
Place the chicken on the prepared baking sheet and bake until cooked through, about 15-20 minutes. Set aside until ready to use.
COOK THE PASTA:
While the chicken is cooking, cook the fettuccine according to package instructions.
FOR THE SAUCE:
Wipe the skillet with paper towels, and add 2 Tablespoons olive oil. Over medium heat cook the red pepper until softened, about 2-3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 1 Tablespoon of flour and stir the mixture constantly for one minute to cook the flour.
Add the chicken stock and bring to a light simmer. Stir constantly until it starts to thicken, about 3-4 minutes.
In a small bowl, whisk together the Greek yogurt, milk, and cornstarch. Reduce the heat to low, and add the yogurt mixture and spinach to the skillet and stir to combine. Continue to cook over low heat until spinach starts to wilt. Stir in the Sargento® Chef Blends™ Shredded 6 Cheese Italian.
Add a little more than half of the sauce to the cooked and drained fettuccine. Plate the fettuccine, and top with the chicken and spoon the rest of the sauce over the top. Garnish with more Sargento® Chef Blends™ Shredded 6 Cheese Italian.