In a large bowl, mix together the chicken pieces, cornstarch and 1⁄2 teaspoon salt. Set into the fridge for 10 minutes.

Fill a large pot halfway with water and 1 tablespoon salt. Bring to a boil over high heat.

Add the pasta into the boiling water and cook according to package directions. Once cooked, reserve 1 cup of pasta cooking liquid and strain the pasta, do not rinse.

Remove the chicken from the fridge.

To the now-empty pasta pot, add 2 tablespoons of oil and turn the stovetop to medium heat. Then, add the chicken and cook for 8-10 minutes, mixing occasionally until fully cooked.

Add butter and garlic to the pan. Cook for 1-2 minutes until fragrant (be careful not to burn the garlic). Mix in the lemon zest, lemon juice, pepper, 1 1⁄2 teaspoons salt, and Italian seasoning. Cook for 1 minute.

To the pan, add the cooked pasta, parmesan and the reserved pasta cooking water and toss until a creamy sauce forms. Taste and add more salt or lemon if needed.

Mix in the baby spinach and cook 1-2 minutes just until wilted. Turn off the heat and enjoy!