Step 1

Place the oil, garlic, spinach, and onion or onion powder in a 6-quart dutch oven. Simmer over medium heat for 5 minutes.

Step 2

Meanwhile, fill a large pot with salted water. Allow the water to boil, then add the pasta.

Step 3

Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil, then stir. Add the chicken and stir.

Step 4

In a small bowl, whisk together the half & half and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.

Step 5

Allow the sauce to simmer until the pasta is al dente, about 12 minutes.

Step 6

Drain the pasta, add the pasta to the sauce and stir.

Step 7

Garnish with diced tomatoes, fresh basil, and parmesan cheese.