Cook bow tie pasta according to package directions. Drain and set aside.
While pasta is cooking, heat canola oil in skillet over medium heat.
Season chicken with salt and pepper and cook thoroughly (about 5-7 minutes).
Remove chicken from pan and set aside.
Cook mushrooms for 4-5 minutes until soft.
Remove mushrooms from pan and set aside.
Melt butter in pan and whisk in flour.
Slowly whisk in chicken broth and milk.
Whisk for about 2 minutes or until sauce thickens and starts to simmer.
Add spinach to pan and season with salt and pepper.
Add in cooked pasta, chicken and mushrooms. Stir to combine.
Sprinkle with Parmesan cheese.