Directions

1. Add chicken to medium bowl and season with salt, pepper, garlic powder and Italian seasoning. 
2. Add olive oil to a deep pot or skillet over medium heat and cook chicken until no longer pink. Remove from pot and set aside.
3. Add penne pasta and chicken bone broth to the pot. Bring to a boil on high heat before reducing to a simmer for 10 minutes or until broth is cooked off, stirring occasionally.
4. Add cooked chicken, spinach, cherry tomatoes, prepared pesto and heavy cream. Stir gently.
5. Season with additional salt and pepper to taste and shredded parmesan.