Cooking Steps:

• Begin by bringing a large pot of salted water to a boil. Add the uncooked pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain and set aside.
• While the pasta is cooking, season the chicken breasts with garlic powder, salt, and pepper to taste. Heat a skillet over medium heat and add olive oil. Once hot, add the chicken and cook for about 5-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest before slicing it into strips.
• In the same skillet, lower the heat and add butter. Once melted, whisk in flour and cook for about 1 minute until lightly golden. Gradually pour in chicken broth while whisking continuously to avoid lumps. After the broth is combined, stir in heavy cream and pesto. Mix until smooth and creamy.
• Add in the reserved pasta and stir until everything is well coated in the creamy pesto sauce. Toss in sun-dried tomatoes and fresh baby spinach. The heat from the pasta will wilt the spinach. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
• Finally, add a squeeze of lemon juice for brightness. Serve the Creamy Chicken Pesto Pasta hot, topped with freshly grated parmesan if desired. Enjoy your delicious meal!