Cajun Chicken with Sundried Tomato & Spinach Mac n' Cheese | Umami

Ingredients

• 4 skinless boneless chicken breasts (or you can use 6 boneless & skinless chicken thighs)
• Salt and pepper, to season
• ½ teaspoon cajun spice
• ½ teaspoon sweet paprika
• ½ teaspoon dried parsley
• extra virgin olive oil
• 2 tablespoons salted butter
• ½ sweet onion, diced (I always use Vidalia)
• 3 cloves garlic, minced
• 9 oz (250g) jar sundried tomatoes in oil (note* reserve 2 tablespoons of oil and drain the rest)
• 3 tablespoons all-purpose flour
• 2½ cups (divided) organic chicken stock/ broth (homemade or store bought)
• 3½ cups milk (I used cashew but you can use ANY milk - full fat is recommended for extra creaminess)
• 2 teaspoons dried lemon pepper seasoning (I used Mrs. Dash)
• 10 ounces (300g) pasta (I used 3 cups of dry mini macaroni)
• 4 cups baby spinach leaves
• 1 cup freshly grated parmesan cheese
• ½ cup mozzarella cheese, shredded
• ¾ cup old (sharp) cheddar cheese, shredded
• 2 tablespoons fresh flat leaf parsley, chopped
• additional salt and pepper to taste