Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

2 tbsp olive oil, divided

2 tbsp butter, divided

1 medium yellow onion, chopped

4 garlic cloves, minced

1/2 cup oil-packed sun-dried tomatoes, chopped (reserve oil)

1 tsp Italian seasoning

1/4 tsp red pepper flakes (optional)

4 cups low-sodium chicken broth

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1 cup small pasta like orzo or ditalini (optional)

1–2 handfuls fresh spinach (optional)

Salt and pepper, to taste

Fresh basil, chopped (for garnish)

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1. Season chicken with salt and pepper.

2. In a large pot or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.

3. Add chicken in a single layer and sear for 3–4 minutes per side until golden; set aside.

4. Reduce heat to medium; add 1 tbsp butter or reserved sun-dried tomato oil to the pot.

5. Sauté chopped onion for 4–5 minutes until soft and translucent.

6. Add garlic, Italian seasoning, and red pepper flakes; sauté for 1 minute until fragrant.

7. Deglaze the pot with a splash of chicken broth, scraping up any browned bits.

8. Pour in remaining chicken broth and stir in sun-dried tomatoes.

9. Bring to a simmer; if adding pasta, stir it in now and simmer for 10–12 minutes until al dente.

10. Return chicken to the pot and simmer until fully cooked.

11. Reduce heat to low; slowly stir in heavy cream and Parmesan cheese until melted and smooth.

12. Stir in spinach (if using) until wilted; remove from heat and stir in chopped fresh basil.

13. Taste and adjust seasoning with salt and pepper; serve hot with extra Parmesan and basil.

Use freshly grated Parmesan for best results, as pre-shredded cheese may affect texture.

Do not boil the soup after adding cream and cheese to prevent curdling.

For extra richness, add 2 oz softened cream cheese with the heavy cream.

Substitute chicken with rotisserie chicken for a faster version—add it after pasta is cooked.

Add-ins like mushrooms or kale work well for customization.

Best served with crusty bread or garlic knots.

Store leftovers in the fridge for up to 4 days; reheat gently over low heat.

For freezing, make without cream and cheese, then add them fresh when reheating.