Begin by bringing a large pot of salted water to a boil over high heat. Add your short pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Drain the pasta in a colander and set it aside.

In a large skillet, heat a splash of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant and golden.

To the skillet, add chopped grilled chicken and sun-dried tomatoes. Stir together and cook for about 3-4 minutes until heated through.

Next, pour in 1 cup of chicken broth and bring to a gentle simmer over medium heat. Allow it to simmer for about 3-5 minutes.

Now, add the fresh baby spinach to the simmering mixture. Stir gently for 2-3 minutes, allowing the spinach to wilt.

Once the spinach is wilted, incorporate the cooked pasta and crumbled feta into the skillet. Toss gently for about 1-2 minutes.

Finally, remove the skillet from heat and serve immediately. Plate the pasta, ensuring each serving has chicken, spinach, and feta.