Begin by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add the 1-1½ lbs of boneless chicken breasts or thighs, seasoning with 2 teaspoons of Italian seasoning, salt, and pepper. Cook for about 4-5 minutes until the chicken is browned on the outside, stirring occasionally to ensure even cooking. Once done, transfer the chicken to a plate and set aside.

In the same pot, add the diced onions, carrots, and celery. Sauté these vegetables for 3-4 minutes, until they become translucent and fragrant. Incorporate the ¼ cup of diced sundried tomatoes and 3 cloves of minced garlic, cooking for an additional minute.

Sprinkle ¼ cup of flour over the vegetable mixture, stirring to combine thoroughly. If you'd like, you can add a tablespoon of tomato paste at this stage for extra depth. Cook and stir for another minute, allowing the flour to cook slightly and meld with the vegetables.

Gradually whisk in 6-8 cups of chicken broth, ensuring there are no lumps from the flour. Scrape the bottom of the pot to deglaze it. Bring this mixture to a gentle boil, which should take about 4-5 minutes.

Once boiling, add in 6 oz of your chosen pasta along with another sprinkle of Italian seasoning, salt, and pepper to taste. Cover the pot and allow it to simmer for 20 minutes.

After the chicken is cooked and pasta is ready, stir in 1 cup of heavy whipping cream, 2½-3 cups of fresh spinach, and ½-1 cup of grated Parmesan cheese. Allow this to simmer for an additional 5 minutes.