Ingredients
Equipment
Method
Step-by-Step Instructions
- Season the chicken thighs with salt and black pepper, then set aside.
- Heat olive oil in a pot and sear the chicken for 3-4 minutes on each side until golden brown.
- Sauté the chopped onion for 5-7 minutes, then add garlic and sun-dried tomatoes for another 2 minutes.
- Pour in chicken broth, return the chicken, add Italian seasoning and red pepper flakes, then simmer.
- Cover and simmer for 15-20 minutes, then shred the chicken.
- Cook ditalini pasta separately until al dente, then drain.
- Stir in heavy cream and Parmesan cheese until melted, then simmer for another 3-5 minutes.
- Add cooked pasta and fresh spinach, stirring until spinach wilts.
- Adjust seasoning and serve garnished with fresh basil and extra Parmesan cheese.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, leave space at the top of the container and avoid adding pasta until reheating.