Begin by bringing a large pot of salted water to a rolling boil. Add your choice of short pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, reserve ½ cup of the pasta water, then drain the pasta and set it aside in a large bowl.

While the pasta cooks, season the sliced chicken breasts generously with garlic powder, salt, and pepper. In a large skillet, heat a mix of olive oil and butter over medium-high heat. Cook the chicken for about 5-6 minutes per side until golden brown and fully cooked (internal temp should reach 165°F). Remove the cooked chicken from the skillet and let it rest on a cutting board.

Reduce the heat to medium and sprinkle flour into the remaining juices in the skillet. Stir constantly for about 1 minute to eliminate the raw flour taste, then gradually pour in the chicken broth while whisking to maintain a smooth consistency. Follow with heavy cream, pesto, lemon juice, and sun-dried tomatoes, stirring continuously until the sauce slightly thickens, about 3-4 minutes.

Once the sauce has thickened, add the fresh baby spinach to the skillet. Stir gently until the spinach is wilted and bright green, which should take about 2 minutes.

Next, add the drained pasta into the sauce, tossing gently to coat every piece with the creamy mixture. If the sauce appears too thick, use some of the reserved pasta water to achieve your desired consistency.

Return the sliced chicken back to the skillet, gently folding it into the pasta and sauce mix. Allow everything to heat together for another minute or so.

Finally, serve your pasta hot, topped with freshly grated Parmesan cheese if desired.