1-First Step: Prep ingredients Gather all ingredients, mince garlic, chop parsley, halve cherry tomatoes if using, and cut chicken breasts into ½ to 1-inch cubes. Bring a large pot of salted water to boil for pasta.

2-Second Step: Cook pasta Cook pasta until al dente following package directions. Reserve ½ cup of pasta water before draining. Set pasta aside.

3-Third Step: Season and prepare chicken Pat chicken dry with paper towels. Optionally, toss chicken pieces with flour, 1 teaspoon salt, ¼ teaspoon pepper, and 2 teaspoons Italian seasoning to boost flavor and help achieve a golden crust.

4-Fourth Step: Sear chicken Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 3 tablespoons butter. Cook chicken in batches to avoid overcrowding, searing until golden and cooked through (about 2-4 minutes per batch). Remove cooked chicken and keep warm.

5-Fifth Step: Make scampi sauce Lower heat to medium-low. Add remaining butter and sauté garlic until fragrant, approximately 1 minute without browning. Add white wine or chicken broth, crushed red pepper flakes, and additional salt. Scrape browned bits from pan bottom. Let simmer until liquid reduces by half to three-quarters (2-5 minutes).

6-Sixth Step: Add vegetables and lemon Stir in tomatoes if using, cooking for one minute more. Add fresh lemon juice, then remove skillet from heat.

7-Seventh Step: Combine all Return chicken to skillet and toss with sauce. Add baby spinach and cooked pasta, gently tossing over low heat for one minute while adding reserved pasta water as needed to create a silky, evenly coated dish.

8-Final Step: Serve Sprinkle chopped parsley on top and serve immediately with grated Parmesan or Romano cheese. This dish pairs well with crusty bread or steamed vegetables for balanced meals.