Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and herbs de Provence on both sides. Once the oil shimmers, add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a cutting board to rest while you start the pasta. Meanwhile, bring a large pot of salted water to a boil, add the fettuccine, and cook according to package directions. Before draining, reserve 1 cup of the starchy pasta water—this is crucial for creating a silky sauce.

In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for just 30 seconds, stirring constantly to avoid browning—you want the garlic fragrant and golden, not bitter. Immediately add the drained artichoke hearts and fresh spinach, cooking for 1-2 minutes until the spinach is completely wilted. I like to keep the heat at medium here so the garlic stays sweet rather than turning harsh.

Add the drained cooked pasta from Step 1 directly to the skillet with the vegetables. Pour in the lemon juice and zest, then sprinkle the freshly grated Parmesan cheese and red pepper flakes. Add about 1/2 cup of the reserved pasta water to start, then toss everything together constantly for 2 minutes. The pasta water contains starch that will emulsify with the cheese and oil, creating a creamy, cohesive sauce. Add more pasta water as needed if the sauce seems too thick—it should coat the pasta but still move freely in the pan.

Slice the rested chicken breast into bite-sized pieces or strips. Divide the pasta between serving bowls or plates, then top each portion with sliced chicken. Finish with an extra grating of fresh Parmesan cheese and a small pinch of red pepper flakes if desired. I always slice the chicken right before serving to keep it as warm and tender as possible—even a few extra minutes can make a difference in texture.