Start by adding the ghee to a large stockpot over medium heat and sauté the chicken tenders for about 7 minutes on each side or until cooked through.
Add the yellow onion and garlic and cook for another 5 minutes.
Pour in the chicken bone broth and coconut milk, and season with sea salt. Bring to a simmer and cook for about 5 minutes or until the sauce thickens up.
Add the spinach and cooked pasta and cook for another 3 minutes.