Step 1

Fill a large pot with water and bring it to a boil. Cook the linguine according to package instructions and drain.

Step 2

While waiting for the water to boil, season the chicken pieces with ½ teaspoon salt, ¼ teaspoon of black pepper, and the ¼ teaspoon of garlic powder. Drizzle one tablespoon of the oil into a large sauté pan and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned, 6-8 minutes. Remove the chicken to a side plate and cover with aluminum foil to keep warm.

Step 3

Add the remaining tablespoon of oil to the sauté pan and bring over medium-low heat. Add the garlic and cook for a minute until fragrant and starting to turn golden. Add the spinach a few handfuls at a time, stirring until it wilts and adding more until it’s all wilted (about 4 minutes). Add the remaining ¼ teaspoon of salt and stir.

Step 4

Add the half-and-half to the pan and increase to medium heat to bring to a simmer. Cook for another two minutes until the cream thickens slightly. Stir in the nutmeg, crushed red pepper, and remaining 1/8 teaspoon of black pepper. Add the cooked and drained pasta into the sauté pan and stir together with the spinach and sauce.

Step 5

Remove the pan from heat and stir in the ricotta, Parmesan, lemon zest and lemon juice. Add the reserved chicken and stir to combine.