Prepare the Chicken:

• Season the chicken breasts with smoked paprika, salt, and pepper.

   

• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.

   

• Once the chicken has rested, slice it into bite-sized pieces. Sprinkle with fresh parsley for a pop of color.

   

Cook the Pasta:

• Cook the whole wheat spaghetti or zucchini noodles according to package instructions. If using zucchini noodles, be sure to sauté them in a pan for 2-3 minutes to soften.

   

• Drain the pasta and set aside, reserving a little pasta water if needed.

   

Make the Creamy Sauce:

• In the same skillet used to cook the chicken, add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat.

• Add minced garlic and sauté for 1-2 minutes until fragrant. Then, add the low-sodium chicken broth, almond milk, cream cheese, garlic powder, and black pepper. Stir everything together until the cream cheese is melted and the sauce is smooth.

   

• Stir in the Parmesan cheese until it’s fully incorporated. Add a little more chicken broth or reserved pasta water if the sauce gets too thick.

   

Combine Everything:

• Add the cooked pasta to the sauce, followed by the chopped spinach and lemon juice. Stir until the spinach is wilted and the pasta is well coated in the creamy sauce.

   

• Gently toss in the chicken bites and cook for another 2-3 minutes until everything is hot and well combined.

   

Serve and Garnish:

• Divide the creamy chicken pasta onto plates, garnish with extra fresh parsley and lemon zest, and sprinkle with a bit more Parmesan if desired.

   

• For an extra kick, sprinkle with crushed red pepper flakes.