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Bring a large pot of water to a boil; add 8 ounces pasta and cook according to package directions. Reserve ½ cup of cooking water; drain the pasta and set aside.
Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken pieces, salt and pepper; cook, stirring occasionally, until an instant-read thermometer inserted in thickest portion registers 165°F, 5 to 7 minutes.
Add garlic; cook, stirring, until fragrant, about 1 minute.
Stir in wine, lemon zest and lemon juice; bring to a simmer over medium-high heat, stirring occasionally.
Add cubed butter and 1 tablespoon Parmesan; cook, whisking constantly, until the sauce is creamy and emulsified, about 2 minutes.
Add ¼ to ½ cup pasta water; cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
Stir in chopped spinach and the cooked pasta. Cook over medium heat, stirring occasionally, until the spinach is wilted and bright green, about 5 minutes.
Divide among 4 plates; top with the remaining 3 tablespoons Parmesan.