Bring salted water to a rolling boil. Add short pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain.

Season chicken breasts with salt, pepper, and garlic powder. Heat skillet and add olive oil and butter. Cook chicken for 5-6 minutes each side until golden brown and cooked through. Let rest and slice.

In the same skillet, reduce heat and add flour to form a roux. Gradually add chicken broth, heavy cream, pesto, lemon juice, and sun-dried tomatoes. Simmer for 2-3 minutes until thickened.

Stir in fresh spinach and wilt for 1-2 minutes.

Combine reserved pasta with sauce, mix gently. Adjust with reserved pasta water for creaminess.

Fold in sliced chicken or serve on top. Garnish with Parmesan if desired.