1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and black pepper. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic, Italian seasoning, and red pepper flakes if using. Sauté for about 30 seconds until the garlic is fragrant.
3. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
4. Add the penne pasta to the skillet, ensuring it’s submerged in the liquid. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is al dente.
5. Once the pasta is cooked, add the cooked chicken back to the skillet along with the fresh spinach. Stir until the spinach is wilted, about 2 minutes.
6. Remove from heat and stir in the Parmesan cheese and lemon zest. Mix until the cheese is melted and the pasta is creamy.
7. Serve hot, garnished with additional Parmesan cheese if desired.

Cooking this dish always reminds me of the time I spent in my grandmother’s kitchen, learning to trust my senses and to cook with love. I hope it brings the same joy to your table.