Preparation Work: Before you begin cooking, take a few minutes to prepare your ingredients. This practice, known as mis en place, will make the cooking process flow smoothly and ensure you don’t miss any steps.

1-Cut the 1 1/2 pounds of boneless, skinless chicken breasts or thighs into bite-sized pieces.

2-Season the chicken with 1 teaspoon of the kosher salt, ensuring all pieces are evenly coated.

3-Dice the medium yellow onion (about 1 1/2 cups when diced).

4-Mince the 3 cloves of garlic.

5-If your sun-dried tomatoes are oil-packed, drain them well and julienne or thinly slice to yield 1/2 cup.

6-Measure out all remaining ingredients to have everything ready at your fingertips.

Cooking Process:

1-Melt 2 tablespoons of unsalted butter in a Dutch oven over medium-high heat.

2-Cook the seasoned chicken in batches until golden-brown and cooked through. This should take about 5-7 minutes per batch. Transfer the cooked chicken to a clean plate.

3-Add the diced onion, minced garlic, 1/4 teaspoon of freshly ground black pepper, and the remaining 1 teaspoon of kosher salt to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

4-Stir in the 1/2 cup of sun-dried tomatoes and 3 tablespoons of tomato paste. Cook for 2-3 minutes, stirring frequently, until the tomatoes are fragrant and the tomato paste has darkened slightly.

5-Add the 6 cups of low-sodium chicken broth, 1 teaspoon of dried thyme, and a pinch of red pepper flakes (if using). Bring the mixture to a boil, then reduce heat to maintain a simmer.

6-Stir in the 8 ounces of dried medium pasta shells and cook according to package directions until al dente, usually about 8-10 minutes.

7-Return the cooked chicken to the pot, then add the 5 ounces of baby spinach, 3/4 cup of heavy cream, and 1/4 cup of grated Parmesan cheese. Cook for 2-3 more minutes, just until the spinach has wilted.

8-Taste and adjust seasoning with additional salt and pepper as needed.