* I don’t like telling others how to season their food, everyone seasons differently! And your seasoning collection probably looks a lot different than mine. My basic, go-to seasonings for chicken include salt, pepper, roasted garlic and pepper (Clubhouse blend), chili powder, and paprika. But feel free to season to your desires!

I make a large batch of pasta so that my boyfriend and I can eat this dish for the week… And we never get sick of it! In fact, after the third day, we’re usually dying for more. But if you’re one person or just want to try a small batch, cut the recipe in half. I left the numbers for a large batch since it’s such a good recipe and I promise you will want more than just a portion or two! Also, the portions are relatively small; you could probably turn this into 4 portions if you like a big serving of pasta. 

• If you don’t have an instant pot, you can make this in a crockpot or stovetop! 
  • For crockpot: Add olive oil, veggies, chicken broth, and chicken breasts to crockpot. Cover and cook on low for 6 hours, or high for 4 hours. Chicken should have an internal temp of 165F. Remove chicken and shred. Add pasta to crockpot and cook until al dente. Add spinach and stir until cooked. Stir in cream cheese and parmesan until melted and creamy. Add shredded chicken back and stir everything together. 
  • For Stovetop: If you want perfectly shredded chicken breast meat, I recommend crockpot/instant pot. But you can easily cook chicken breasts to perfection with a cast iron pan. Simply heat olive oil in cast iron pan over medium heat. Sear chicken 3-4 minutes on each side, and then place in a 375F oven for 15-20 minutes, until internal temp of 165F. Shred/cut chicken breasts and set aside. In a medium saucepan, heat olive oil and add onions, mushrooms, and bell peppers. Cook 5-6 minutes until soft. Add garlic and sundried tomatoes for 1 minute. Add chicken broth and bring to a boil. Add bowtie pasta and cook until al dente. Stir in spinach, and then parmesan and cream cheese. Simmer for a few minutes to cook off any extra liquid. Add chicken breast meat to the pot and allow everything to cook together for a few minutes.