Bring a large pot of salted water to a rolling boil. Add short pasta and cook until al dente, about 10-12 minutes, reserving a cup of pasta water.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add cooked chicken and sun-dried tomatoes to the skillet, cooking for 2-3 minutes until heated through.

Pour in chicken broth and bring to a gentle simmer, cooking for 2-3 minutes while stirring.

Add baby spinach and stir until wilted, about 1-2 minutes.

Incorporate the drained pasta and feta cheese into the skillet, tossing until well-coated. Add reserved pasta water to achieve desired creaminess if needed.

Season with salt and pepper to taste, mixing well. Serve immediately while hot.