1 ¼ lb boneless skinless chicken breasts

Salt & pepper, to taste

1 ½ tsp Italian seasoning

1 yellow onion, diced

2–3 celery stalks, diced (optional)

1 medium carrot, diced (optional)

3 tablespoons butter or olive oil

1 (8 oz) jar sun-dried tomatoes, drained & chopped; 2 tbsp oil reserved

3 cloves garlic, minced

2 tablespoons tomato paste

¾ tsp each: dried basil, oregano, parsley

1 tsp Dijon mustard

1 tsp honey

5–6 cups chicken broth

1 chicken bouillon cube (optional)

1–2 cups cooked shredded or diced chicken (use rotisserie or cooked breast)

¾ cup dry pasta (ditalini, orecchiette, or tortellini, ~10 oz refrigerated)

1 cup heavy cream or half-and-half

½ cup grated parmesan cheese, plus more for garnish

3 cups packed baby spinach

Red pepper flakes (optional)

Fresh basil to garnish (optional)