Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken and cook until slightly browned.

Mince the garlic and add it to the skillet with the chicken. Sauté for one more minute.

Add uncooked pasta and chicken broth. Stir to dissolve browned bits from the bottom, then cover and bring to a boil.

Once boiling, stir the pasta, lower heat to medium-low, and simmer for about 8 minutes, stirring briefly every two minutes.

When pasta is tender and broth absorbed, add milk, cream cheese, and pesto. Stir and cook until cream cheese melts into the sauce.

Add fresh spinach and sun-dried tomatoes if desired, stirring until spinach wilts. Season with cracked pepper and serve!