Cook pasta according to package directions and drain.

While pasta is cooking, cut chicken into bite-sized pieces.

Season chicken with salt, pepper, and garlic powder.

Heat olive oil in a pan over medium-high heat.

Sauté chicken in olive oil until cooked through and lightly browned.

Remove chicken from pan and set aside.

Deglaze the pan by adding chicken broth or white wine, scraping up any browned bits from the bottom.

Add broccoli and snow peas to the pan.

Cook the vegetables until they are crisp-tender.

Add spinach to the pan about 3 minutes before the other vegetables are done cooking.

Adjust cooking time based on whether using frozen or fresh vegetables.

Add the cooked pasta and chicken to the pan with the vegetables.

Pour Italian dressing over the mixture and toss to coat.

Sprinkle with Parmesan cheese and serve.