Prep the chicken. Pat the chicken dry and slice into thin strips or small cubes for quick, even cooking. Season with 1/2 teaspoon salt, black pepper, and Italian seasoning. This simple step builds flavor from the start.

Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until just al dente, 1 minute shy of package directions. Reserve 1 cup of pasta water, then drain.

Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until lightly browned and cooked through. Transfer to a plate and keep warm.

Sauté aromatics. Reduce heat to medium. If the pan looks dry, add 1 teaspoon oil. Add shallot (if using) and cook 1 minute. Stir in minced garlic and a pinch of red pepper flakes, cooking 30–45 seconds until fragrant. Avoid browning the garlic.

Build the sauce base. Whisk cornstarch into the chicken broth until smooth. Pour into the skillet along with the milk. Bring to a gentle simmer, stirring often, until slightly thickened, about 3–4 minutes.

Add Parmesan. Lower the heat to medium-low. Stir in the Parmesan until melted and smooth. Taste and season with salt and pepper. The sauce should coat the back of a spoon.

Stir in greens. Fold in spinach or kale and cook until just wilted, 1–2 minutes. This adds color, vitamins, and texture without extra fuss.

Make it creamy without cream. Remove the pan from heat. In a small bowl, whisk the Greek yogurt with 2 tablespoons of the hot sauce to temper it. Stir the mixture back into the skillet. This keeps the yogurt from curdling and makes the sauce extra silky.

Combine. Return the chicken and any juices to the skillet. Add drained pasta and toss to coat. If the sauce seems thick, splash in reserved pasta water a little at a time until glossy and creamy.

Finish bright. Add lemon zest and 1–2 teaspoons lemon juice. Taste and adjust seasoning. Top with extra Parmesan and chopped parsley or basil before serving.