Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook your pasta to al dente according to package directions. Before draining, reserve 1 cup of the starchy pasta water.

Season the chicken: Pat the chicken dry. Toss with salt, pepper, and a drizzle of olive oil. If you like heat, add a pinch of red pepper flakes.

Sear the chicken: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the chicken in a single layer and cook until golden and cooked through, 5–7 minutes. Transfer to a plate.

Sauté the garlic: Lower the heat to medium. Add another drizzle of oil if needed, then the garlic. Cook 30–45 seconds until fragrant, not browned.

Deglaze and build the sauce: Pour in the chicken broth to loosen any browned bits. Stir in the pesto and cream. Simmer gently for 1–2 minutes until slightly thickened.

Adjust consistency: Add a splash of pasta water to get a silky, pourable sauce that coats a spoon. You’ll fine-tune again once the pasta goes in.

Add greens and tomatoes (optional): Stir in spinach to wilt and cherry tomatoes to warm through, 1–2 minutes.

Combine: Return the chicken and any juices to the skillet. Add the drained pasta and toss well, adding more pasta water as needed to keep things glossy and light.

Finish with brightness: Stir in lemon zest, a squeeze of lemon juice, and the Parmesan. Taste and season with salt and pepper.

Serve: Top with extra Parmesan, a drizzle of olive oil, and toasted pine nuts if using. Serve hot.