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Spread butter, salt, pepper, and garlic powder over chicken breasts on a plate or cutting board.
Cook the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Bring a large pot of heavily salted water to a boil; add penne and cook, per package instructions. Drain thoroughly.
Place the penne, chicken breasts, spinach, ½ cup Parmesan cheese in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining ½ cup Parmesan cheese, salt, and pepper.
Mix pasta into spinach-chicken mixture; toss well.