Creamy Tuscan chicken pasta

Heavily salt a big pot of water and cook the pasta.

Dice or rough chop half a rotisserie chicken's worth of meat.

At about eight to nine minutes bite a piece; save a cup of pasta water, drain the noodles and hit them with a long drizzle of olive oil, agitating to coat so they do not stick.

In the same pot with a long drizzle of olive oil, add the diced onions, minced garlic, chopped Calabrian chilies and a pinch of salt and sweat over medium heat four to five minutes.

Run the knife through the baby spinach three to four times to break the leaves down.

Rough chop the artichokes and the sun-dried tomatoes.

Add the half and half to the softened aromatics and bring to a simmer.

Stir in the chopped spinach and cook about a minute until wilted and submerged.

Add the artichokes and sun-dried tomatoes and simmer about two more minutes to reduce slightly and infuse the liquid.

Add the cooked fusilli and the chicken and stir to combine.

Kill the heat, add the butter and Parmesan, stir, and toss aggressively to loosen the starch on the pasta until the sauce clings and looks glossy.

Taste for salt, and loosen with a splash of the reserved pasta water as it thickens.

Serve with a lot of fresh cracked black pepper and a very strong grip of grated Parmesan.