Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, heat olive oil and cook chicken until golden brown, about 6-7 minutes per side. Remove from skillet and slice into bite-sized pieces.

In a pot of salted boiling water, cook pasta according to package instructions until al dente. Drain and set aside.

In the same skillet used for chicken, reduce heat slightly, add minced garlic, and sauté until fragrant (about 1 minute). Pour in heavy cream and stir to combine.

Add fresh spinach to the skillet and allow it to wilt. Stir in Parmesan cheese until melted.

Combine sliced chicken and drained pasta with the sauce in the skillet. Toss gently to coat.

Finish with a squeeze of lemon juice before serving.