Sear the Chicken:

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken with salt and pepper, then sear for 4-5 minutes per side until golden brown.
Remove the chicken and set aside.

Sauté the Aromatics:

In the same pot, add diced onions and cook for 2-3 minutes until softened.
Stir in minced garlic, Italian seasoning, and red pepper flakes.
Cook for 30 seconds until fragrant.

Simmer the Chicken:

Pour in the chicken broth and return the seared chicken to the pot.
Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, until the chicken is fully cooked.

Shred the Chicken:

Remove the chicken from the pot and shred it using two forks. Set aside.

Make the Creamy Base:

In the same pot, melt butter and stir in flour. Cook for 1 minute to form a roux.
Slowly whisk in the heavy cream and Parmesan cheese, stirring until smooth.

Add the Remaining Ingredients:

Stir in the sun-dried tomatoes and the shredded chicken.
Let the soup simmer for 5 minutes to thicken.

Finish with Spinach:

Add baby spinach and stir until wilted.
Adjust seasoning with more salt and black pepper if needed.

Serve & Enjoy:

Ladle into bowls and garnish with fresh basil, parsley, and extra Parmesan.