Step 1: Tenderize and start brining your chicken breast.
Step 2: Preheat your oven to about 250° Fahrenheit or 100° Celsius. Place a grill pan in the oven. This is where we will place our skillet-ed chicken breasts while we cook our pasta.
Step 3: Open the Jar of Sundried Tomatoes. Separate and SAVE THE OIL.
Step 4: Chop the Sundried Tomatoes. Using some paper towels, squeeze out much of the oil from the chopped sundried tomatoes.
Step 5: Chop the onion and the garlic.
Step 6: Prepare the greens. Removed the ribs/spines from the leaves. Chop the kale, spinach, or other green.
Step 7: Shred your cheeses.
Step 8: Measure out Flour, Italian Herbs, and pepper (to taste). Hold on to the salt for later.
Step 9: Remove the chicken breast from the brine and pat dry. Dust the paprika to both sides of the chicken breast.
Step 10: Using the oil from the jar of sundried tomatoes over a medium to medium high heat, sear your chicken breasts.
Step 11: Remove the chicken from the skillet to an internal temperature of about 120°-130°ish Fahrenheit or 50°-55°ish Celsius. Then place the seared chicken breast in the preheated oven and on the preheated griddle until later.
Step 12: After you have seared your chicken breasts, pour off all the oil but about 2 tablespoons.
Step 13: Add the chopped onions and the garlic to the hot pan and saute’ them to a nearly translucent appearance.
Step 14: Turn the heat down to medium to medium low, add the separated ⅓ to ½ cup of beer to the pan.
Step 15: Add the flour and mix about until all the flour is blended in well. It’s going to start to thicken up.
Step 16: Add the cream, the remaining amount of beer, the cup of chicken broth, the Italian spices, the chopped sundried tomatoes, and the pepper.
Step 17: Add your noodles and mix them in well. Let them cook and add more chicken broth as needed to keep the liquid just so as to create a sauce and not a soup.
Step 18: Stir the dish every few minutes to keep an eye on it and to make sure it does not stick. Check the saltiness and add per your taste.
Step 19: Once the pasta has cooked to what we call, “Al dente,” or almost cooked, it’s time to add the chopped greens. Mix them in and let them wilt.
Step 20: Reduce the heat to the lowest setting and add both cheeses to the pasta and mix in until all the shredded cheese is melted in. You can add chicken broth if things are getting too thick.
Step 21: Check the temperature of the chicken. It needs to be at a minimum 165°F / 75°C. Add the cooked chicken on top of the noodles and serve! Add the chopped parsley to really "bring it home."