1️⃣ Sear the Chicken – Heat olive oil in a large pot over medium heat. Add the diced chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook for 4–5 minutes until browned. Remove and set aside.

2️⃣ Sauté the Vegetables – In the same pot, sauté the carrots, celery, onions, and sun-dried tomatoes until softened. Add garlic and cook for another minute.

3️⃣ Make the Roux – Sprinkle flour over the vegetables and stir. Cook for 1 minute, then stir in tomato paste if using.

4️⃣ Add Broth and Simmer – Gradually add 6 cups of chicken broth while stirring. Return the chicken to the pot, bring to a boil, then reduce heat to simmer until fully cooked.

5️⃣ Cook the Pasta – Add uncooked pasta and cook according to package directions until al dente, stirring occasionally.

6️⃣ Finish with Cream and Spinach – Stir in heavy whipping cream, fresh spinach, remaining Italian seasoning, and Parmesan cheese. Adjust consistency with extra broth if needed.

7️⃣ Serve – Ladle into bowls and enjoy warm!