In a large skillet or Dutch oven, combine the chicken broth, room-temperature cream, onion powder, garlic salt, Italian seasoning, and red pepper flakes. Whisk together until the seasonings are fully dissolved and incorporated. I always keep my cream at room temperature before adding it to the hot broth—this prevents the cream from curdling and ensures a silky, smooth sauce. Heat the mixture over medium-high heat until it reaches a gentle simmer, about 3-5 minutes.

Once the broth mixture is simmering, add the uncooked cavatappi pasta directly to the pot and stir well to prevent sticking. The pasta will cook directly in the flavorful broth, absorbing the seasonings as it cooks. Maintain a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid. The sauce should be creamy and coat the pasta—if it looks too thick, you can add a splash of broth or water.

Stir in the cooked and chopped chicken, fresh spinach, and thinly sliced sundried tomatoes into the pasta mixture. Cook for 2-3 minutes, stirring gently, until the spinach is wilted and the chicken is heated through. I like to add the spinach in stages—it wilts quickly and makes room for the full amount. The sundried tomatoes add bursts of concentrated flavor and a slight chew that contrasts nicely with the creamy sauce.

Remove the skillet from the heat and immediately stir in the 8-ounce Italian cheese blend and the finely grated aged Italian cheese. Stir constantly until both cheeses are completely melted and the sauce is creamy and cohesive. The residual heat will melt the cheese without overcooking the pasta. Divide into bowls and serve immediately with additional grated cheese on the side if desired.