Bring a large pot of salted water to a rolling boil over high heat. Add your chosen short pasta and cook until al dente, about 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water.

While the pasta is cooking, slice the chicken breasts lengthwise into thin cutlets. Season both sides with garlic powder, salt, and pepper.

In a large skillet, heat olive oil and butter over medium-high heat. Cook the seasoned chicken cutlets for 5-6 minutes on each side until golden brown and cooked through.

Once the chicken has rested, slice it into bite-sized pieces.

In the same skillet, sprinkle flour over the drippings and cook for about one minute, stirring to create a roux.

Slowly whisk in chicken broth, then add heavy cream, pesto, and lemon juice. Simmer for about 5 minutes until the sauce thickens.

Add fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.

Add the drained pasta into the skillet and toss everything together. Stir in reserved pasta water if the sauce is too thick.

Return the sliced chicken to the skillet, mixing it gently into the pasta and sauce. Warm through for an additional minute before serving.