2 tablespoons olive oil

1.5 lbs boneless, skinless chicken breasts or thighs, diced

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

1 cup diced carrots

1 cup diced celery

1 cup diced onions

1/2 cup sun-dried tomatoes, diced

4 garlic cloves, minced

2 tablespoons all-purpose flour

1 tablespoon tomato paste (optional)

6 cups chicken broth

8 oz small pasta shells or ditalini

1 cup heavy whipping cream

1 cup grated Parmesan Reggiano cheese

3 cups fresh spinach

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Heat olive oil in a large pot over medium-high heat. Season chicken with Italian seasoning, salt, and pepper. Sear until golden, then remove and set aside.
In the same pot, sauté onions, carrots, celery, garlic, and sun-dried tomatoes until softened.
Stir in flour (and tomato paste if using) to make a roux; cook for 1 minute.
Gradually add chicken broth, scraping up browned bits from the pot.
Return chicken to the pot along with pasta. Simmer for 20 minutes, or until chicken is cooked through and pasta is al dente.
Stir in cream, Parmesan, and spinach. Let rest for 5 minutes before serving.

For low-carb, replace pasta with zucchini noodles or extra vegetables.
For dairy-free, use full-fat coconut milk or cashew cream instead of heavy cream.
For vegetarian, omit chicken and use white beans for protein.
Add red pepper flakes for spice.
To freeze, omit pasta and cream, adding them fresh when reheating.