1. Season diced chicken with salt and pepper.

2. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.

3. Meanwhile, cook pasta in salted boiling water until al dente, about 9-10 minutes. Reserve ½ cup pasta water, then drain.

4. In the same skillet, heat remaining olive oil over medium heat and sauté garlic until fragrant, about 1 minute.

5. Add chicken broth and scrape up browned bits, then stir in spinach until wilted.

6. Reduce heat to low and mix in Greek yogurt and parmesan cheese to form a creamy sauce; add reserved pasta water if needed.

7. Return chicken and pasta to the skillet and toss to combine evenly.

8. Season with lemon juice, adjust salt and pepper, and serve immediately.