Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Drop in the rotini and let it cook according to the package instructions, usually around 10 to 12 minutes.

Once the pasta hits al dente texture, drain in a colander. Do not rinse. Set aside in the pot with the lid on.

Heat 2 tablespoons of olive oil over medium heat in a large skillet.

Add the diced chicken pieces in a single layer. Sprinkle with lemon pepper seasoning and kosher salt, and stir occasionally for about 5 to 7 minutes.

Once chicken is fully cooked, add minced garlic and stir for 30 to 60 seconds.

Pour in fresh lemon juice and scrape up browned bits from the bottom of the skillet.

Add half of the baby spinach, cover with a lid for about 2 minutes until wilted, then add the remaining spinach.

Stir until all spinach is wilted and glossy.

Transfer cooked, drained rotini directly into the skillet with the chicken and spinach mixture.

Toss everything gently to combine and coat the pasta evenly.

Drizzle the remaining 2 tablespoons of olive oil over the top and scatter fresh basil across the skillet.

Toss again before serving immediately.