Cooking Instructions

• In a large skillet or Dutch oven, combine the chicken broth, room-temperature cream, onion powder, garlic salt, Italian seasoning, and red pepper flakes. Whisk together until the seasonings are fully dissolved and incorporated. Heat the mixture over medium-high heat until it reaches a gentle simmer, about 3-5 minutes.
• Once the broth mixture is simmering, add the uncooked cavatappi pasta directly to the pot and stir well to prevent sticking. Cook for 10-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
• Stir in the cooked and chopped chicken, fresh spinach, and thinly sliced sundried tomatoes into the pasta mixture. Cook for 2-3 minutes until the spinach is wilted and the chicken is heated through.
• Remove the skillet from the heat and stir in the 8-ounce Italian cheese blend and finely grated aged Italian cheese. Stir constantly until both cheeses are completely melted and the sauce is creamy.
• Divide into bowls and serve immediately with additional grated cheese on the side if desired.