Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

Drain and set aside, reserving ½ cup of pasta water for later use if needed.

Pat the chicken strips dry and season with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Sauté the chicken until it’s golden brown and cooked through, about 5–7 minutes.

Transfer the chicken to a plate and cover to keep warm.

In the same skillet, add the remaining 1 tablespoon of olive oil.

Sauté the red onion for about 3 minutes until softened and translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add the halved cherry tomatoes, olives, and capers to the skillet.

Sauté for 3–4 minutes until the tomatoes begin to soften.

Pour in the white wine (if using) and let it reduce for 2 minutes.

Stir in the lemon zest and juice to add a bright, zesty flavor.

Return the cooked chicken to the skillet and toss to combine with the sauce.

Add the fresh spinach (or arugula) and stir until just wilted.

Toss in the drained pasta and, if needed, a splash of the reserved pasta water to create a silky sauce.

Remove from heat and gently mix in the crumbled feta cheese.

Taste and adjust seasoning with extra salt and pepper if needed.

Divide the pasta among plates.

Garnish with fresh basil leaves for an extra burst of flavor.

Serve warm and enjoy the delightful twist on a classic chicken pasta dish.