Season 2 chicken breasts with salt and pepper on both sides. Preheat 1 tablespoon of olive oil in a frying pan and sear the chicken breasts on each side until golden.

Lower the heat, then add butter, sliced garlic and let it cook for 30 seconds, then add lemon juice to the pan together with a few lemon slices and stir to combine.

Cover the pan and let the chicken breasts cook on low heat, turning them over once and basting them with the juices a couple of times for approximately 10 minutes until no longer pink inside.

Remove to a separate plate and keep warm till needed.

Cook the pasta according to package directions in a large pot of salted water.

While the pasta is cooking, melt 1 tablespoon butter in a large pan, add sliced garlic and cook for 30 seconds on low heat, then add lemon zest and lemon juice, ricotta cheese and ½ cup of pasta water.

Mix everything until the ricotta is well incorporated.

Add fresh spinach, chopped mint and basil, cover with a lid and let the greens wilt for 2 minutes.

Take the lid off and stir everything to combine, add salt to taste.

Drain the pasta and add directly to the pan with spinach ricotta sauce, toss to combine.

Slice the lemon butter chicken and place on top of pasta. Sprinkle with grated Parmesan cheese and serve immediately.