Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.

Prepare the Chicken: Season chicken breasts with garlic powder, salt, and pepper. In a large skillet, heat olive oil and butter over medium heat. Sauté chicken for 6-7 minutes on each side until cooked through. Remove from skillet and let rest.

Slice the Chicken: Once rested, slice the chicken into bite-sized pieces and set aside.

Make the Roux: In the same skillet, whisk in the flour for about 1 minute to create a roux. Keep it light without browning.

Add Liquid Ingredients: Gradually stir in chicken broth, then add heavy cream, mixing until smooth. Stir in pesto, lemon juice, and sun-dried tomatoes, simmering for 3-5 minutes until thickened.

Incorporate the Spinach: Add fresh spinach, cooking until wilted—about 2-3 minutes. Ensure everything is well combined.

Combine with Pasta: Toss the cooked pasta into the skillet, ensuring it's well coated. Add reserved pasta water as needed for desired sauce consistency.

Serve and Garnish: Plate the pasta, top with sliced chicken and Parmesan cheese if desired, and enjoy!