Ingredients:
Chicken:
2 large boneless skinless chicken breasts or 4 thighs
Salt and pepper to taste
½ tsp paprika
½ tsp dried parsley
1 tbsp oil (divided)
Mac and Cheese:
2 tbsp butter
1 small yellow onion, chopped
6 cloves garlic, finely diced
⅓ cup chicken broth
9 oz sun-dried tomatoes, sliced (reserve 2 tbsp oil)
3 tbsp flour
2 cups chicken broth
3 cups milk or cream, divided
2 tsp dried Italian herbs
10 oz elbow macaroni, uncooked
3 cups baby spinach leaves
1 cup Parmesan cheese, grated
¾ cup mozzarella cheese, shredded
½ cup cheddar or Gruyere cheese, grated
2 tbsp fresh parsley, chopped
Instructions:
Season chicken with salt, pepper, paprika, and dried parsley. Heat oil in a large pot over medium-high heat and sear chicken until golden and cooked through. Remove chicken and set aside. 
In the same pot, melt butter, and cook onions and garlic until translucent. Pour in broth and reduce. Add sun-dried tomatoes and reserved oil, cooking for 1-2 minutes. 
Stir in flour and cook for another minute. Add remaining broth, 2 ½ cups of milk, herbs, salt, and pepper, and bring to a low simmer. 
Add uncooked macaroni, stirring regularly until pasta is al dente and sauce thickens. Add spinach and cook until wilted. 
Remove from heat, stir in cheeses until melted. If the sauce is too thick, add the remaining milk incrementally. Slice chicken and mix into pasta, garnishing with parsley. 