Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
In the same pot, add garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth, heavy cream, and lemon juice. Bring to a boil.
Add pasta and stir well. Reduce heat to medium and cook, stirring occasionally, for 12-15 minutes until pasta is tender and sauce has thickened.
Return chicken to the pot along with spinach, lemon zest, and Parmesan cheese. Stir until spinach wilts and everything is well combined.
Taste and adjust seasoning. Garnish with fresh basil if desired and serve hot!