Sear the chicken

• Heat the olive oil in a large pot over medium-high heat.
• Add the chicken pieces and cook until golden on all sides.
• Season with salt and pepper, then set aside.

Soften the aromatics

• Lower the heat and add the onion to the same pot.
• Cook until translucent, then stir in the garlic and sun-dried tomatoes.
• Cook until fragrant.

Cook the pasta in one pot

• Return the chicken to the pot and add the pasta.
• Pour in the hot stock and stir well.
• Bring to a boil, then simmer uncovered, stirring regularly, until the pasta is al dente and the liquid is mostly absorbed.

Make it creamy

• Lower the heat and stir in the cream and grated parmesan.
• Add the spinach and stir until wilted.
• Taste and adjust the seasoning.

Serve

• Serve hot, with extra parmesan if you like.
• Store leftovers in the fridge for the next days.