Season the chicken with the Italian herbs and garlic powder.
Heat the olive oil over medium heat, and add the thinly sliced chicken to the pan, working in batches if necessary to avoid overcrowding the pan.
Cook for 5 to 6 minutes per side, until the chicken is fully cooked.
While the chicken is cooking, cook the pasta according to package directions in a large pot. Before draining, place the spinach in the colander. Drain the pasta overtop the spinach to wilt it.
Return the spinach and pasta to the pot, and add the pesto, mixing to combine.
Divide among bowls, and top with the parmesan cheese and hemp hearts.