Ingredients
Scale
- 1 teaspoon olive oil
- 1-1 1/2 pounds boneless, skinless chicken breasts or thighs (Diced into 1 inch pieces; I used 1 1/2 pounds.)
- 2 teaspoons Italian Seasoning (Divided)
- salt and pepper to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves (Minced)
- 1/4 cup flour
- 2 tablespoons tomato paste (Optional; see notes)
- 6-8 cups chicken broth (I recommend starting with 6 cups; see notes.)
- 6 oz pasta (I used Italian small shells.)
- 1 cup heavy whipping cream
- 1/2-1 cup grated parmesan reggiano cheese
- 2 1/2-3 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced chicken seasoned with Italian seasoning, salt, and pepper; cook until browned (4–5 minutes).
- Stir in onions, carrots, celery, sundried tomatoes, and garlic; sauté until translucent (3–4 minutes).
- Sprinkle flour over the mixture; stir well to combine. If using tomato paste, add it now.
- Gradually whisk in chicken broth while stirring continuously.
- Bring to a boil; add pasta and remaining seasonings. Cover and simmer on low for about 20 minutes until chicken is cooked through and pasta is al dente.
- Stir in heavy cream, fresh spinach, and Parmesan cheese; let simmer for an additional 5 minutes.
- Taste and adjust seasoning before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg