Boil pasta according to the package directions. Cook to firm-mine took 11 minutes.

Drain pasta into a colander, when it is ready, and leave the pasta in the colander.

Use the empty pot you just used for the pasta to make the sauce: begin by adding the butter to the pot to start melting.

Add the minced garlic and finish melting the butter-stir continually over low heat so garlic will not burn.

When butter has melted, add the flour and whisk it into the melted butter.

Add the milk and pepper and whisk to mix well and to thicken. Turn up the heat to a low simmer.

Add sun dried tomatoes and basil pesto. Stir.

Add the chicken and spinach. Heat through while stirring. The spinach will wilt.

Add the pasta and parmesan cheese. Stir to combine and heat the pasta.

Serve with extra pepper and parmesan cheese. Enjoy this easy one pan meal!

Note: If you would like your sauce to be a little thinner, add a little more milk after adding the pasta and the cheese.