Prepare and season the chicken

• Slice the chicken breast lengthwise into two thin fillets.
• Drizzle with olive oil and coat well with paprika, oregano, basil, garlic powder, salt and pepper.

Cook the chicken

• Heat a pan with olive oil.
• Cook the chicken for about 5 minutes per side until golden and cooked through.
• Remove from the pan and set aside.

Sauté onion and garlic

• Finely dice the onion and grate the garlic.
• In the same pan, sauté the onion until soft.
• Add the garlic and cook for about 1 minute.

Toast the pasta

• Add the dry pasta to the pan and toast it with the onion and garlic, stirring.

Add the broth

• Pour in the chicken broth and cook, stirring occasionally.

Make the creamy lemon sauce

• Add the heavy cream and stir well.
• Add the lemon juice, lemon zest, salt and pepper.
• Cook the pasta until tender, according to the package instructions.

Finish with Parmesan and spinach

• When the pasta is almost ready, add the grated Parmesan and spinach.
• Stir until the spinach wilts and the sauce becomes creamy.

Serve

• Serve the pasta on plates, top with the chicken and sprinkle with extra Parmesan if desired.