Ingredients
- 1 1/2 pounds chicken cutlets
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt , plus more to taste
- 2 tablespoons olive oil , divided
- 1 pound elbow macaroni pasta
- 2 tablespoons unsalted or salted butter
- 2 tablespoons sun-dried tomato oil , from a jar of sun-dried tomatoes
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream , half-and-half, or whole milk
- 8 ounces cream cheese , cubed
- 2 cups grated Parmesan cheese , divided
- 1/3 cup sun-dried tomatoes , chopped
- 12 ounces frozen spinach , thawed, squeezed dry, and roughly chopped
- 3/4 cup plain breadcrumbs
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