Follow these simple steps for a foolproof, delicious meal. The beauty of this recipe lies in its simplicity and the way flavors meld together in a single pot.

1. Prepare the Chicken: Season the bite-sized chicken pieces generously with salt, black pepper, and dried oregano. This initial seasoning layer is crucial for flavorful chicken.
2. Sear the Chicken: Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer (work in batches if necessary to avoid overcrowding the pot, which can steam the chicken instead of searing it). Cook for 3-4 minutes per side, until nicely browned and cooked through. The browning process, known as the Maillard reaction, develops deep, savory flavors. Remove the chicken from the pot and set it aside on a plate. Don’t worry if it’s not cooked all the way through at this stage; it will finish cooking later.
3. Sauté Aromatics: To the same pot, add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, stirring constantly to prevent the garlic from burning. If the pot seems too dry, you can add another drizzle of olive oil. The residual brown bits (fond) from searing the chicken will add immense flavor to the sauce.
4. Deglaze (Optional but Recommended): If you have a lot of browned bits stuck to the bottom of the pot, you can deglaze by adding a splash (about 1/4 cup) of the chicken broth and scraping the bottom of the pot with a wooden spoon to loosen them. This incorporates those flavorful bits into your sauce.
5. Build the Sauce Base & Cook Pasta: Pour in the remaining chicken broth. Bring it to a gentle boil. Add the uncooked linguine or fettuccine to the pot. You might need to break the pasta in half to fit, depending on the size of your pot, though keeping it whole is ideal if possible. Press the pasta down gently to submerge it as much as possible in the liquid.
6. Simmer and Stir: Reduce the heat to medium-low, cover the pot, and let the pasta simmer. Cook for about 10-15 minutes, or according to the package directions for al dente pasta. It’s important to stir occasionally (every 3-4 minutes) to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking. If the liquid seems to be evaporating too quickly, you can add a little more broth or hot water, about 1/4 cup at a time.
7. Incorporate Creaminess and Flavor: Once the pasta is nearly al dente and most of the liquid has been absorbed (you want it saucy, not soupy), stir in the heavy cream (or half-and-half), lemon zest, and lemon juice. The acidity of the lemon will brighten all the flavors.
8. Return Chicken and Add Cheese: Add the cooked chicken back to the pot, along with any accumulated juices from the plate. Stir in the freshly grated Parmesan cheese. Continue to cook and stir gently for another 2-3 minutes, allowing the sauce to thicken slightly and the chicken to heat through. The Parmesan will melt into the sauce, making it rich and savory.
9. Wilt in Greens (Optional): If using baby spinach or arugula, add it to the pot now. Stir gently until the greens are just wilted. This adds a fresh element, color, and extra nutrients.
10. Final Seasoning and Herbs: Taste the pasta and adjust seasonings if necessary – you might need more salt, pepper, or a squeeze more lemon juice depending on your preference. Stir in the chopped fresh parsley.
11. Rest and Serve: Remove the pot from the heat, cover it, and let it rest for 5 minutes before serving. This allows the sauce to thicken further and the flavors to meld beautifully. Serve hot, garnished with extra Parmesan cheese, fresh parsley, and thin lemon slices, if desired.