Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente.

In a large skillet, heat olive oil and butter over medium-high heat. Season chicken with salt and pepper, cook until golden brown and internal temperature reaches 165°F.

Add flour to the skillet and cook for about 1 minute until lightly golden.

Gradually pour in chicken broth, whisking constantly, then add cream, pesto, and lemon juice. Cook for 3-4 minutes until thickened.

Stir in spinach and sun-dried tomatoes, allowing spinach to wilt for about 2 minutes.

Toss cooked pasta into the sauce, mixing well, and add reserved pasta water if needed for consistency.

Return sliced chicken to the skillet and heat through for about 2 minutes before serving, garnished with Parmesan cheese.