Set a large pot on the stove filled with water and salted to begin boiling for the spaghetti.
In a small bowl mix together ricotta cheese, parmesan cheese, lemon juice, lemon zest, oregano, ½ teaspoon salt and ¼ teaspoons pepper.
Slice each chicken breast into two thin cutlets the long way along the chicken so you have two wide but thin pieces. Season both sides of the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Add pasta to the now boiling water and cook according to the package (usually 8-9 minutes.) Once it has finished cooking, set aside one cup pasta water. Drain and set aside the pasta.
Add 2 tablespoons olive oil to a large wide pot and allow the oil to warm on medium-high heat. Add one clove of diced garlic to the oil and saute for about thirty seconds.
Add the chicken and cook 3-4 minutes on each side until you have a nice golden brown color. The chicken should take about 8-10 minutes total to cook through. Remove chicken from the pan and let it rest.
Turn the heat down on the pot to medium low and add the spinach. Cook the spinach for 2-3 minutes until wilted.
Add ricotta mixture and ½ cup of pasta water to the wilted spinach. Turn the heat up to medium. Stir in the cheese mixture and cook over medium heat for 1-2 minutes until a smooth sauce forms. If your sauce becomes too thick from cooking too long, add a little more pasta water to thin it out.
Add the cooked pasta to cheese and spinach mixture, and toss with tongs to coat it evenly in the sauce. Slice the chicken into thin slices and add on top. Serve immediately with more parmesan cheese, fresh parsley or basil, and extra wedges of lemon to squeeze over the pasta. Enjoy!
