Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta then return to a boil. Cook, uncovered stirring occasionally until the pasta is cooked through but still firm to the bite; about 10 minutes. Drain.
Preheat oven to 180 degrees C.
Season chicken with lemon pepper.
Melt the margarine with the olive oil in a frypan over medium heat then cook and stir the chicken pieces until no longer pink in the centre. Remove the chicken pieces and place them in the bottom of a casserole dish.
To the same frypan add the garlic, white wine, sour cream, basil, lemon zest and 1/2 of the lemon juice. Bring the mixture to a boil stirring constantly. Remove the frypan from the heat then stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
Bake in the preheated oven until heated through; about 15 minutes. Uncover then sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach and drizzle with the remaining lemon juice.