1. Start by preparing the ingredients: Cut chicken breasts into bite-sized pieces, mince garlic, zest and juice the lemon, grate Parmesan cheese, and chop parsley.
2. Bring a large pot of salted water to a boil, cook your chosen pasta until al dente, and reserve one cup of pasta water before draining. Set the cooked pasta aside.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and optional Italian seasoning, and cook until golden brown and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
4. Reduce the heat to medium and melt butter in the same skillet. Add the minced garlic and sauté for 1-2 minutes until fragrant, ensuring it doesn’t burn.
5. Pour in the reserved pasta water to deglaze the skillet and scrape up browned bits for flavor. Stir in the heavy cream and Parmesan cheese to create a creamy sauce. Add more pasta water gradually to adjust the sauce consistency.
6. Stir in the lemon juice and zest to balance the creamy and tangy flavors.
7. Return the cooked chicken to the skillet, mixing it thoroughly into the sauce. Add the cooked pasta and toss everything together until evenly coated.
8. If using optional ingredients like baby spinach, stir them in at this stage and allow them to cook until wilted.
9. Garnish the dish with freshly chopped parsley and optionally sprinkle additional Parmesan cheese on top.
10. Serve the Garlic Butter Chicken with Lemon Parmesan Pasta while hot and pair it with garlic bread or a light green salad if desired.
11. For a final touch, drizzle a bit of extra virgin olive oil over the dish before serving for added richness.