Bring water to a boil. Add 1 ½ teaspoons of salt. Add broccoli florets and blanch for 1 ½ minutes. Remove with a slotted spoon and set aside.

Add pasta to the same boiling water and cook according to package instructions until al dente. Reserve 1 cup of the cooking water, then drain and set aside.

Season chicken with garlic powder, Italian seasoning, salt, and black pepper. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, reduce heat to medium and melt the butter and add remaining olive oil. Add garlic and sauté for 30 seconds until fragrant. Add the sun-dried tomato, sauté for 30 seconds.

Pour chicken broth and whisk in pesto until well combined.

Stir in Carnation Everyday Creamer and add ricotta and parmesan cheeses, and stir until melted and smooth.

Return the broccoli and add spinach.

Add the chicken and pasta. Toss until coated evenly with the sauce. If sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Add mozzarella cheese and more parmesan as needed. Toss.

Transfer to a serving bowl. Serve hot. Share and enjoy!