Preheat oven to 350. Combine the flour, salt, pepper, basil, and oregano. Dip each chicken breast in the flour mixture and coat well.
In a large skillet, heat 3 Tablespoons oil until hot. Carefully place the breaded chicken in the oil until each side is golden brown. Avoid cooking all the way through!!
On a cookie sheet, line with aluminum foil and spray with cooking spray. Place the chicken breasts on the cookie sheet and bake for about 15 minutes until cooked through. Set aside.
While the chicken is cooking, in a large pot cook the fettucine noodles according to package directions. Add the remaining 2 T olive oil to the skillet (after cleaning it) and cook the chopped red pepper and garlic for about 2-3 minutes. Stir in 1 tbsp of flour and stir constantly for one minute.
Add the chicken broth and bring to a light simmer while whisking constantly until it is starting to thicken. This takes about 3-4 minutes.
In a small bowl, whisk together the heavy cream and cornstarch. Add the spinach, cream mixture, and milk to the skillet. Bring this to a simmer and continue to cook until spinach starts to wilt. Stir in the parmesan cheese.
Add half of the sauce to the coating the cooked and drained fettuccine noodles.