Instructions

• Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook until al dente according to package directions. Before draining, reserve some of the hot pasta cooking water, then drain the pasta and set aside.
• While the pasta cooks, slice each chicken breast in half lengthwise so you have 4 thinner pieces. Season both sides with 1/2 teaspoon garlic powder and salt and pepper to taste.
• Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted and the pan is hot, add the chicken in a single layer. Cook 5–6 minutes per side, or until cooked through and golden. Transfer the chicken to a plate and let rest a few minutes, then slice into bite-size pieces.
• Reduce the heat to medium. Sprinkle 1 tablespoon flour into the skillet with the remaining fat and cook, stirring, for about 1 minute to cook the flour and loosen browned bits. If the pan seems too dry for the flour to combine, add a little of the chicken broth while stirring to form a paste.
• Add the remaining chicken broth (use the 1/2 cup), 3/4 cup heavy cream, 1/4 cup pesto, 1/2 teaspoon lemon juice, and 1/4 cup sun-dried tomatoes to the skillet. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook a few minutes until the sauce thickens slightly.
• Stir in 2 cups packed fresh baby spinach and cook until wilted.
• Add the drained pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta cooking water, a splash at a time, until you reach the desired consistency.
• Taste and adjust seasoning with additional salt and pepper if needed. Serve the pasta topped with the sliced chicken and freshly grated Parmesan, if desired.