Cook the Pasta: Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions until al dente (8-10 minutes). Reserve ½ cup pasta water before draining.

Sear the Chicken: Heat a skillet over medium heat with olive oil and butter. Season chicken with salt, pepper, and garlic powder. Cook for 6-7 minutes on each side until golden brown and cooked through. Let rest before slicing.

Create the Roux: In the same skillet, add flour to remaining fat and cook for 1 minute, whisking constantly.

Build the Sauce: Gradually whisk in chicken broth then heavy cream. As it heats, add pesto, lemon juice, and sun-dried tomatoes. Simmer for 3-5 minutes.

Add the Spinach: Stir in fresh baby spinach and cook for 2-3 minutes until wilted.

Combine Pasta and Sauce: Add drained pasta to the sauce and toss lightly, adding reserved pasta water if needed.

Serve and Enjoy: Slice chicken and lay on top of pasta. Optionally, sprinkle with Parmesan cheese.