Heat 1 tablespoon olive oil in a large pot over medium heat. Add ½ onion, and 2 teaspoons minced garlic and saute for 3-4 minutes until softened and fragrant.

Stir in 2 tablespoons tomato paste and cook for 1 minute.

Add 4 cups chicken broth, 3 cups shredded cooked chicken, 1 teaspoon paprika, and 2 teaspoons dried Italian seasoning. Stir to combine.

Stir in ½ cup sun-dried tomatoes, and 8 ounces dry egg noodles. Cook over medium-high heat until the noodles soften, about 10 minutes.

Stir in 1 cup heavy cream, 1 cup grated parmesan cheese, and 3 cups fresh baby spinach. Heat until the cheese melts and the spinach has wilted.

Season with 1 teaspoon salt, and ¼ teaspoon pepper. Garnish with red pepper flakes, and additional parmesan cheese, and enjoy!