In a food processor, combine the baby spinach, raw almonds, garlic, lemon juice, salt, and olive oil. Blend until the mixture is smooth and well combined. Set aside.

Season the chicken breast halves with salt, pepper, and dried herbs on both sides. Heat olive oil in a frying pan over medium heat. Cook the chicken breasts for about 5-6 minutes on each side, or until they are cooked through and no longer pink in the centre. Remove the chicken from the pan and let it rest for a few minutes before slicing.

Bring a large pot of salted water to a boil. Add the dried pasta and cook according to the packet instructions (usually around 10 minutes). Reserve a cup of the pasta cooking water, then drain the pasta.

Return the cooked pasta to the pot. Add the spinach pesto and mix well. If the pasta seems dry, add a little of the reserved pasta water to achieve the desired consistency. Taste and adjust the seasoning with additional salt and pepper if needed.

Slice the cooked chicken breasts. Plate the pesto pasta and top with the sliced chicken. Garnish with fresh parsley and serve with extra lemon wedges on the side.