Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your pasta of choice, typically penne or rotini, and cook according to the package instructions until al dente, usually around 8-10 minutes. Just before draining, reserve ½ cup of the pasta water, drain the pasta and set aside.

While the pasta cooks, season the chicken breasts with garlic powder, salt, and pepper. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once melted, add the seasoned chicken and cook for 5-6 minutes per side until golden brown and reaches an internal temperature of 165°F. Remove and let rest.

Lower the heat to medium and sprinkle 2 tablespoons of all-purpose flour into the drippings in the skillet. Stir for about 1 minute to cook the flour, forming a roux without lumps.

Gradually pour in 1 cup of chicken broth while whisking to avoid lumps. Slowly add in ½ cup of heavy cream, followed by ½ cup of pesto and lemon juice. Stir and let it simmer for about 3-4 minutes until thickened.

Gently fold 2 cups of fresh baby spinach into the sauce, letting it wilt over low heat for about 2 minutes, ensuring it retains its vibrant color.

Add the drained pasta to the skillet with the creamy sauce, tossing gently to coat. Add reserved pasta water as needed to achieve a creamy consistency.

Slice the rested chicken into strips and lay atop the pasta. Optionally sprinkle with Parmesan cheese before serving.