Start by bringing a large pot of salted water to a rapid boil. Add the short pasta and cook according to package instructions until al dente, about 8-10 minutes. Before draining, reserve ½ cup of pasta water, then drain the pasta.

Season the sliced chicken breasts with garlic powder, salt, and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook for about 5-6 minutes on each side until golden brown.

In the same skillet, sprinkle all-purpose flour over the remaining drippings and cook for 1 minute, stirring constantly. This forms the base of your creamy sauce.

Slowly add chicken broth, stirring continuously. Then pour in heavy cream, pesto, and lemon juice. Mix in sun-dried tomatoes, allowing to simmer for about 5 minutes until thickened.

Stir in fresh baby spinach until wilted, about 1-2 minutes.

Add the drained pasta to the sauce, tossing to coat thoroughly. If the sauce is too thick, incorporate reserved pasta water until desired consistency. Adjust seasoning if needed.

Plate the pasta immediately, topping each serving with slices of cooked chicken and optional Parmesan cheese. Enjoy warm!