Heat olive oil in a Dutch oven or large skillet over medium-high. Add chicken, and season with salt and pepper. Sear until golden brown on all sides, but not cooked through (about 4-6 min.). Remove from skillet and set aside.

Melt butter and add shallot. Season with salt and pepper and cook until softened, stirring often. Add garlic and cook 1 min. Add flour and stir-fry 1 min.

Pour the chicken broth and half-and-half into the skillet. Stir to combine. Add the chicken and pasta, along with a sprig of basil. Bring to a boil, stirring occasionally, then reduce to a simmer. Cover and let cook for 10-15 minutes or until the pasta is al dente. Remove the sprig of basil.

Add spinach, lemon juice and zest. Cook for another minute. Stir in parmesan cheese and chopped basil. Taste and add salt and pepper as needed.

Garnish with more parmesan cheese and fresh basil. Serve immediately. Enjoy!