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

Mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.

Add the uncooked pasta and chicken broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.

Once the broth comes to a full boil, stir the pasta, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed, stirring briefly every two minutes.

Once the pasta is tender and most of the broth is absorbed, add the milk, cream cheese, and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce.

If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove from heat. Top with freshly cracked pepper and a pinch of crushed red pepper, then serve.