Step 1

Season the chicken pieces with ½ teaspoon salt, ¼ teaspoon of pepper, and the ¼ teaspoon of garlic powder. Drizzle the oil in a 5 QT Dutch oven or large pot and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned. Remove the chicken to a side plate and cover with aluminum foil to keep warm.

Step 2

In a small dish, stir together the remaining ½ teaspoon of salt and ½ teaspoon of pepper with the flour. Place the butter into the pot and bring over medium heat. When the butter is melted, whisk the flour mixture in a little bit at a time until smooth. Slowly whisk the milk into the butter/flour mixture a little at a time, until combined and smooth. Add the water and whisk to combine, scraping up any browned bits on the bottom of the pot from cooking the chicken.

Step 3

Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the macaroni. Cook for 8-10 minutes, stirring regularly to prevent sticking, until pasta is cooked.

Step 4

Reduce the heat to low and stir in the Parmesan and Mozzarella cheeses until melted into the sauce. Add the spinach leaves and stir until wilted. Return the cooked chicken pieces from step 1 to the pot and stir together. Cook for another few minutes until heated through and serve.