2 tbsp olive oil

1.5 lbs boneless skinless chicken (breasts, thighs, or rotisserie)

2 tsp Italian seasoning

Salt and pepper to taste

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, diced

3 garlic cloves, minced

1/2 cup sun-dried tomatoes, diced

3 tbsp all-purpose flour

1 tbsp tomato paste (optional)

6 cups chicken broth

2 cups small pasta (e.g., shells)

1 cup heavy whipping cream

1 cup grated Parmesan cheese

2 cups fresh spinach

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken seasoned with Italian seasoning, salt, and pepper. Brown on all sides.
Add carrots, celery, onions, sun-dried tomatoes, and garlic. Cook until vegetables are softened, about 3–4 minutes.
Stir in flour (and tomato paste if using), then whisk in chicken broth, scraping the bottom to deglaze.
Bring to a simmer, add pasta, remaining seasoning, salt, and pepper. Cover and cook for about 20 minutes until pasta is al dente and chicken is cooked through.
Stir in heavy cream, Parmesan, and spinach. Simmer for an additional 5 minutes until spinach is wilted.
Adjust seasoning to taste and serve hot.