Heat olive oil in a large saucepan over a medium-high heat. Add the chicken breast and cook, stirring, until the chicken is no longer pink inside. Transfer to a bowl and set aside.

Add garlic to the saucepan and cook, stirring, for 1 minutes or until fragrant. Add chicken broth and pasta to the saucepan. Bring to a simmer, stir, then cover with a lid and simmer until the pasta is cooked al dente, stirring every few minutes.

Add baby spinach leaves, cream, parmesan, sun dried tomatoes and pesto, along with the cooked chicken. Cook, stirring often, until the cream has heated through and the spinach has wilted. Transfer to serving bowls and sprinkle with extra parmesan.