A cozy blend of silky Alfredo sauce, hearty chicken soup and pasta. Warm, rich and incredibly comforting – perfect for chilly nights!

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1. Grate the Parmesan, dice the onion and mince the garlic cloves before starting.

2. Heat butter in a large pot over medium low. Add garlic and onion, sauté for 3 minutes. Stir in Italian seasoning.

3. Pour in chicken broth and bring to a boil. Add chicken fillets, cover the pot and simmer for 12 minutes.

4. Remove the chicken from the pot and transfer it to a clean plate. Add pasta, cover and boil 2 minutes less than package directions for al dente.

5. Use two forks to shred the chicken by pulling it apart.

6. When pasta is almost ready, pour in cream and stir in Parmesan. Then add spinach and simmer until wilted, about 2 minutes.

7. Stir in shredded chicken and finish off with freshly ground black pepper. Taste and adjust salt.

8. Serve hot and enjoy!

You can substitute the pasta with any shape you prefer, such as penne or rotini.

To lighten it up, use half-and-half instead of heavy cream.

Add red pepper flakes for a touch of heat or mushrooms for extra depth.