Stovetop Method

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.

2. Add Flavor Boosters: Stir in the sun-dried tomatoes and tomato paste. Let them cook for 1-2 minutes to enhance their depth of flavor.

3. Build the Broth: Pour in the chicken broth, then add salt, pepper, Italian seasoning, and red pepper flakes. Stir to combine and bring to a boil.

4. Cook the Pasta: Add the pasta and let it simmer for 8-10 minutes or until al dente. Stir occasionally to prevent sticking.

5. Make It Creamy: Reduce heat to low and stir in the shredded chicken, half & half, and Parmesan cheese. Let it cook for 2-3 minutes until the cheese melts into the broth.

6. Add Greens & Serve: Stir in the fresh spinach and let it wilt for about a minute. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or basil and extra Parmesan cheese.

Instant Pot Method

1. Turn on Sauté Mode: Heat olive oil in the Instant Pot. Add onions and garlic, cooking until softened. Stir in the sun-dried tomatoes and tomato paste.
2. Add Broth & Seasonings: Pour in chicken broth and seasonings, then add shredded chicken and uncooked pasta.
3. Pressure Cook: Seal the lid and set to High Pressure for 4 minutes. Perform a quick release when done.
4. Finish Creamy: Stir in half & half, Parmesan, and spinach. Let it sit for a couple of minutes until creamy. Serve hot!

Slow Cooker Method

1. Combine Ingredients: Add onions, garlic, sun-dried tomatoes, tomato paste, broth, seasonings, and shredded chicken to the slow cooker.
2. Cook Slowly: Set to Low for 6-8 hours or High for 4-5 hours.
3. Add Pasta & Dairy: Stir in pasta 30 minutes before serving. Then, add half & half, Parmesan, and spinach 15 minutes before serving.
4. Serve & Enjoy!

Recipe Variations

• Keto Option: Swap pasta for zucchini noodles or cauliflower rice.
• Gluten-Free: Use gluten-free pasta or chickpea pasta.
• Dairy-Free: Substitute half & half with full-fat coconut milk and use nutritional yeast instead of Parmesan.