1. Season both sides of the chicken breasts with salt, pepper, garlic powder, and dried oregano (if using).
2. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts.
3. Cook the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest before slicing.

For the Pasta:

1. While the chicken is cooking, cook the pasta according to the package instructions. Once done, drain and set aside, reserving 1/2 cup of pasta cooking water.

For the Lemon Garlic Sauce:

1. In the same skillet used for the chicken, add 3 tablespoons of olive oil and heat over medium heat.
2. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.
3. Stir in the red pepper flakes (if using), lemon zest, lemon juice, and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to combine the flavors.
4. If you’re adding greens, stir in the spinach or arugula and cook until wilted.
5. Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed to thin the sauce and help it coat the pasta evenly.
6. Season with salt and pepper to taste, and add the grated Parmesan cheese, if using, to give the sauce extra richness.
7. Slice the cooked chicken into strips and add it on top of the pasta.

To Serve:

1. Garnish with fresh parsley and serve immediately.