Mince the garlic cloves finely and measure out all remaining ingredients into small bowls. In a separate bowl, combine the minced garlic, half of the grated parmesan (about 0.875 oz), oregano, 4 tablespoons of olive oil, salt, black pepper, and red pepper flakes to create a marinade. Pat the chicken breasts dry with paper towels, then coat them thoroughly with this garlic-parmesan mixture, ensuring all sides are well covered. This dry brine will help the chicken stay juicy while developing a flavorful crust.

Preheat your oven to 220°C/430°F. Place the seasoned chicken breasts on a lined baking sheet and roast for 20-30 minutes until the internal temperature reaches 165°F/74°C. While the chicken cooks, bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain the pasta thoroughly, then rinse it with cold water to stop the cooking process and prevent it from becoming mushy. This timing allows both components to finish cooking around the same time for efficient assembly.

While the chicken and pasta cook, place the pine nuts in a dry skillet over medium heat and toast for 3-4 minutes, stirring occasionally, until golden and fragrant—watch carefully as they can burn quickly. Set the toasted pine nuts aside. In a small bowl, whisk together the lemon juice, vinegar, mustard, and honey until the honey dissolves completely. Slowly whisk in the remaining 4 tablespoons of olive oil to emulsify the dressing. I prefer to make the dressing while everything else cooks so the flavors have time to meld together before tossing with the warm pasta.

Transfer the cooled pasta from Step 2 to a large serving bowl and add the toasted pine nuts from Step 3. Remove the roasted chicken from the oven and let it rest for 5 minutes, then cut it into bite-sized pieces. Add the chicken pieces to the pasta along with the remaining 1.125 oz of grated parmesan, the drained and chopped artichokes, fresh torn basil, and baby spinach. Pour the prepared dressing from Step 3 over the entire mixture and toss gently but thoroughly until everything is well coated and combined. Let the salad rest for 2-3 minutes to allow the spinach to slightly wilt from the warm pasta and dressing.

Transfer the pasta salad to a serving platter or individual bowls. Top with the shaved parmesan for an elegant presentation and a light finishing touch. Sprinkle red pepper flakes over each serving just before eating—I like to add these at the table so guests can control the heat level to their preference. Serve immediately while the pasta is still warm.