Step 1

Prep chicken. Slice the chicken thighs into bite-sized pieces. Remove visible fat. Then add seasonings - oregano, garlic powder, red pepper flakes, salt, and pepper - and mix to combine.

Step 2

Cook chicken. Heat a stock pot to medium-high heat. Add avocado oil and when the pan is hot, add the chicken. Cook chicken, flipping as needed, until nearly done (close to 165 degrees on a digital thermometer). The chicken will continue to cook in the sauce later.

Step 3

Cook pasta. Meanwhile, heat a large pot of water until boiling. Then add the pasta and plenty of salt. Cook pasta until al dente. Reserve some pasta water and strain the pasta. (DO NOT RINSE PASTA.)

Step 4

Make sauce. In the same pot you cooked the chicken in, heat again to medium heat. (Keep the leftover brown bits and juices.) Add the butter and when melted, add the flour and stir constantly for a minute or two. Then add the chicken broth and half and half. Turn up the heat and cook until the sauce is thickened - about 5-7 minutes.

Step 5

Add remaining sauce ingredients. Then add the sun-dried tomatoes, parmesan cheese, and cooked chicken thighs. Simmer for another 5-6 minutes or until sauce is bubbly and chicken is completely cooked. Finally, add the spinach leaves and stir until wilted.

Step 6

Add pasta. Add the cooked pasta to the pot and stir. Heat for a few more minutes until everything is hot.

Step 7

Serve. Serve pasta with extra parmesan cheese, freshly ground black pepper, and fresh basil.