Sear the chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Add 1 pound of chicken breast cubes and cook for 4-5 minutes until they are no longer pink.
Sauté aromatics: Season your chicken with salt and pepper, then stir in 1 diced onion, 2 chopped carrots, 1/3 cup sun-dried tomatoes, 4 minced garlic cloves, your herbs, and 6 oz of tomato paste. Let it all cook together for 5 minutes.
Simmer the base: Pour in 4 cups of chicken stock and 14.5 oz coconut milk. Bring it to a boil, then turn down the heat and let it simmer for 10 minutes.
Cook the pasta: Now, stir in 2 cups of small-shape pasta. Let it keep simmering for another 10-12 minutes, or until your pasta is perfectly tender.
Finish and serve: Take the pot off the heat. Stir in 2 cups of baby spinach and 1/2 cup of Parmesan cheese until the spinach has wilted. Serve it up nice and hot!
