Step 1

In a dutch oven or skillet over medium-high heat, saute onion, garlic, and chicken in butter until chicken is no longer pink. Reduce heat to medium and stir in flour. Slowly stir in milk until smooth. Add half-and-half, chicken broth, and pasta.

Step 2

Cover pot and bring to a boil. Reduce heat to medium and stir pasta occasionally until liquid is mostly evaporated and pasta is tender, about 15 minutes.

Step 3

Remove from heat and stir in cheese, tomatoes, and spinach. Season pasta with salt and pepper to taste. Enjoy!