Season chicken breasts with salt, pepper, and lemon juice (optional).

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Cook chicken until done, turning as needed. Remove from pan and set aside.

Reduce heat to medium and add garlic, sun-dried tomatoes, artichoke hearts, and black olives to the skillet.

Add another tablespoon of olive oil.

Simmer for 3-4 minutes.

Start cooking fettuccine pasta according to package directions.

Add spinach to the pan, along with the remaining olive oil.

Add spinach in batches if necessary, depending on pan size.

Allow spinach to wilt and reduce.

Slice the cooked chicken into pieces.

Add sliced chicken to the pan with the vegetables and stir to combine.

Add a squeeze of lemon juice.

Drain pasta.

Serve the chicken and vegetable mixture over the cooked pasta.

Garnish with freshly grated parmesan cheese.