Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, season the chicken generously with salt, pepper, and half the Italian seasoning.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the chicken in a single layer and sear until golden and cooked through, about 4 to 5 minutes per side for thin pieces.

Remove the chicken to a plate and tent with foil.

Reduce the heat to medium and add the remaining butter and olive oil to the skillet.

Add the minced garlic and sauté for 30 to 45 seconds until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up the browned bits. Let it simmer for 1 to 2 minutes.

Stir in the heavy cream and bring the mixture to a gentle simmer. Add the Parmesan gradually, whisking until smooth.

If the sauce seems too thick, whisk in a splash of reserved pasta water; if too thin, simmer a minute to reduce.

Taste and season with salt, pepper, and the remaining Italian seasoning.

Add the spinach and let it wilt into the sauce.

Return the chicken to the skillet and nestle it into the sauce to rewarm for a minute.

Add the drained pasta to the skillet and toss everything together until every strand is glossy and coated.

Finish with a sprinkle of lemon zest if using, and a generous scatter of chopped parsley. Serve immediately with extra grated Parmesan.