In a large pot, bring salted water to a rapid boil and cook the short pasta until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining and set aside.

Season chicken breasts with garlic powder, salt, and pepper. In a skillet, heat olive oil and butter; add chicken and cook for 5-6 minutes per side until golden brown.

Transfer chicken to a cutting board and let it rest. Slice into bite-sized pieces.

In the same skillet, sprinkle flour over drippings and cook for 1 minute. Gradually add chicken broth while stirring until the mixture thickens.

Whisk in heavy cream, pesto, and lemon juice. Let it simmer for 3-4 minutes until thickened.

Stir in sun-dried tomatoes and fresh spinach, cooking until spinach wilts.

Add drained pasta to the skillet and mix in sliced chicken. Adjust with reserved pasta water if needed.

Serve warm, garnished with Parmesan cheese if desired.