1-Gather and prepare all ingredients, including shredding the chicken and dicing the onion.

2-Heat 1 tablespoon olive oil in a large pot over medium heat, then sauté ½ diced onion and 2 teaspoons minced garlic until softened and fragrant, about 2-3 minutes.

3-Stir in 2 tablespoons tomato paste and cook for another minute to enhance the flavors.

4-Add 4 cups chicken broth, 3 cups shredded cooked chicken, 1 teaspoon paprika, 2 teaspoons dried Italian seasoning, and ½ cup drained and chopped sun-dried tomatoes; bring to a simmer.

5-Mix in 8 ounces dry egg noodles and cook until tender, about 8-10 minutes, stirring occasionally.

6-Lower the heat and stir in 1 cup heavy cream, 1 cup grated parmesan cheese, and 3 cups fresh baby spinach; continue stirring until the cheese melts and spinach wilts, around 2-3 minutes.

7-Season with 1 teaspoon salt, ¼ teaspoon pepper, and optional red pepper flakes to taste, then adjust as needed for the perfect balance.