1. Prepare the Chicken: Start by cutting the boneless, skinless chicken breasts into 1-inch bite-sized pieces. Season the chicken generously with salt and black pepper. This ensures the chicken is flavorful from the inside out.

2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta (penne, rotini, or farfalle work great) and cook according to package directions until al dente. This usually takes about 8-10 minutes. Before draining, reserve about 1/2 cup of the starchy pasta water – it’s a secret weapon for a silky sauce!

3. Saute the Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook until it softens and becomes translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. Cook the Chicken: Add the seasoned chicken pieces to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. It should no longer be pink in the center, typically taking 5-7 minutes.

5. Build the Sauce: Pour in the chicken broth and fresh lemon juice. Stir in the lemon zest and dried oregano. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan – these bits add a ton of flavor.

6. Add Spinach and Pasta: Stir in the fresh spinach a handful at a time. It will wilt down quickly. Once all the spinach is incorporated and wilted, add the drained cooked pasta to the skillet. Toss everything together to combine.

7. Finish with Cheese and Adjust Seasoning: Remove the skillet from the heat. Stir in the grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Taste and adjust salt and pepper as needed. Serve immediately with extra Parmesan cheese if desired.