French Onion Chicken Pasta

Cut the chicken into bite-sized pieces and add to a medium bowl

Season with salt, black pepper, Italian seasoning and garlic powder, then mix to coat and set aside

Chop/slice the yellow onion, garlic, and chilies as indicated in the ingredients section

Measure out the evaporated milk and chicken broth in separate measuring cups

Grate the Parmigiano Reggiano cheese using a box grater

Heat ½ tablespoon of olive oil in a large deep edged skillet, sauté pan, or large Dutch oven over medium-high heat

Add the seasoned chicken pieces and spread them out in the pan

Sear for 1 minute, then flip the pieces and sear the other side for another minute or so, sautéing for 2 minutes total until browned and just cooked

Transfer to a clean bowl and set aside; you can store the chicken in the fridge until ready to use

Heat 1 teaspoon of olive oil and 1 tablespoon unsalted butter in the same pan over medium heat

Add the sliced onions and season with ¼ teaspoon salt

Cook over low heat, sautéing occasionally, until the onions are caramelized and deep golden brown

Turn the heat back up to medium, add the garlic and chilies, and sauté for a minute until fragrant

Pour in the dry white wine and mix to deglaze the pan

Simmer until the wine has mostly evaporated

Pour in the chicken broth and stir in the remaining seasonings – salt, black pepper, dried oregano, dried thyme, ground cayenne and crushed red pepper flakes (if using)

Turn the heat back up to high and bring to a boil

Add the pasta shells and mix to spread out the pieces so that they are fully submerged in the liquid

Lower the heat to medium and simmer until the pasta is al-dente and broth has mostly been absorbed, adding more water as needed

Pour in the evaporated milk and stir to combine

Add the baby spinach and mix until just wilted

Stir in most of the freshly grated Parmigiano Reggiano cheese (reserve about ¼ cup for garnish) and add the Worcestershire sauce, mixing until the cheese has fully melted and everything is evenly combined

Switch off the heat

Add the cooked chicken and mix until evenly combined and heated through

Divide evenly onto plates or in bowls and garnish with the remaining grated cheese and fresh sliced basil

Serve immediately