1. Heat half the olive oil in a large skillet over medium-high heat

2. Season the chicken with salt and pepper and add to the skillet

3. Cook the chicken until golden and cooked through then remove and set aside

4. Add remaining oil and minced garlic to the skillet and sauté until fragrant

5. Pour in chicken broth and bring to a gentle boil scraping up any browned bits

6. Add uncooked pasta and simmer until al dente and most broth is absorbed

7. Reduce heat to medium-low and stir in heavy cream lemon juice and lemon zest

8. Return chicken to the skillet and simmer until sauce thickens slightly

9. Stir in spinach handful by handful until wilted

10. Gradually add parmesan cheese stirring constantly until sauce is smooth

11. Adjust seasoning with salt and pepper and thin sauce with broth if needed

12. Serve topped with extra parmesan and chopped herbs