0 Begin by heating the olive oil in a large pot over medium-high heat. As the oil warms, season the chicken breasts with seasoned salt, onion powder, and garlic powder. Sear the chicken for 7–9 minutes, or until it reaches an internal temperature of 165°F. Remove the chicken from the pot and cut it into bite-sized pieces.
1 Next, add the diced onions to the same pot and sauté for 2–3 minutes. Pour in the chicken broth, Alfredo sauce, and chicken bouillon powder, stirring until well blended. Bring the mixture to a simmer. Add the pasta and chopped chicken, and cook for 9–10 minutes, or until the pasta is al dente.
2 When the pasta is done, add the spinach and Parmesan cheese, and simmer for an additional 3–4 minutes until the spinach has wilted.
3 Remove the pot from heat, then stir in the heavy whipping cream and cornstarch slurry. Mix well and allow the soup to stand for several minutes to achieve the desired thickness. Serve warm and enjoy.
