Bring a large pot of salted water to a rolling boil and add pasta according to package directions. Cook until al dente—approximately 9-11 minutes depending on pasta type. This ensures it won't turn mushy when combined with the sauce later.

While pasta cooks, heat olive oil in a large skillet over medium-high heat and season chicken pieces with salt and pepper. Cook for 6-7 minutes until golden brown and cooked through, stirring occasionally. Transfer chicken to a clean plate once done.

In the same skillet, melt butter over medium heat and add minced garlic, cooking for approximately 45 seconds until fragrant. Be careful not to brown the garlic or the buttery lemon sauce will taste bitter instead of fresh.

Pour chicken broth into the skillet and scrape up any browned bits stuck to the bottom using a wooden spoon. Add heavy cream, lemon juice, and lemon zest, stirring until the sauce thickens slightly over 2-3 minutes of simmering.

Return cooked chicken to the skillet and add fresh spinach, stirring until it wilts completely into the warm cream mixture. This garlicky buttery lemon chicken pasta recipe comes together when you add drained pasta directly to the skillet along with parmesan cheese.

Toss everything together gently, adding pasta water a tablespoon at a time if the sauce seems too thick. Cook for 1-2 minutes until the pasta absorbs some sauce and reaches creamy perfection.

Taste and adjust seasonings with salt, pepper, and additional lemon juice as needed. Finish with fresh parsley and red pepper flakes for color and subtle heat before serving immediately.