Cook the pasta noodles according to the package instructions. Once cooked, drain the noodles into a colander and set aside until ready to use. You can prepare the rest of the recipe while the water for the noodles is heating up and during the noodle cooking process.

Heat the avocado oil over medium-high heat in a large skillet with a deep lip (I use a 12-inch skillet), or a large Dutch oven.

Saute the onion, stirring occasionally, until softened, about 5 minutes. Add in the garlic and chopped chicken and cook, stirring every few minutes, until the chicken has browned and is almost cooked through.

Pour in the canned coconut milk, drained sun-dried tomatoes, cherry tomatoes, parmesan cheese, baby spinach, and red pepper flakes. Bring the mixture to a full boil and cook for 10 minutes, or until the sauce has thickened. Taste the sauce for flavor and add sea salt and black pepper to taste. Transfer the cooked noodles to the skillet and gently fold them into the sauce using a wooden spoon or rubber spatula. Stir in the fresh chopped basil.

Serve chicken pasta in big bowls, and enjoy!