• Bring a dutch oven full of water to boil over medium high heat. Cook it according to package directions until al dente.
• Drain the water off and set the pasta aside in another bowl. Dry the dutch oven out with paper towels.

For the Chicken:

• Cut the chicken into bite-sized pieces and place it in a medium bowl. Coat the chicken with salt, pepper, garlic powder, and onion powder.
• Add the olive oil and butter to the Dutch oven over medium heat.
• Once the butter is melted add the chicken in 3 batches to lightly brown the edges and cook the chicken through. Flip the chicken over to brown both sides, and cook it for about 5 minutes. Place the chicken on a plate and set it aside.

For the Pasta Sauce:

• Add the sundried tomatoes, garlic, and pesto to the same pan. Stir it together to combine, and cook until it is fragrant, about 1 minute.
• Add the chicken stock to the pan and scrape the bottom bits off the pan and into the sauce.
• Stir in the cream, and bring the mixture to a simmer.
• Add the baby spinach, salt, and pepper, and stir it in. Cook until the spinach is wilted.
• Add the cooked chicken, pasta, and parmesan cheese. Stir everything together to coat it in the sauce.
• Bring the sauce back to simmer, and stir until the whole mixture is cooked through and hot.
• Serve topped with more parmesan cheese for garnish.