Season your boneless skinless chicken breasts generously with salt and pepper. In a large pot, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Sear the chicken for 4–5 minutes on each side until golden brown, then set aside.

In the same pot, add the remaining oil and heat. Toss in the minced garlic, red pepper flakes, oregano, and onion powder. Sauté for about 1 minute, until your kitchen is filled with a fragrant aroma.

Pour in the chicken broth while scraping any flavorful bits off the bottom of the pot. Return your seared chicken to the pot and let it simmer for 15–20 minutes until fully cooked and tender.

Once cooked, remove the chicken from the pot and shred it using two forks. This will allow the flavors to meld beautifully when the chicken is returned to the soup.

Add the medium pasta shells to the pot and cook for 10–12 minutes, stirring occasionally, until they are al dente.

Stir in the heavy cream, grated Parmesan cheese, and chopped sun-dried tomatoes. Let everything simmer for another 3–4 minutes, allowing the flavors to blend and the soup to thicken slightly.

Turn off the heat and fold in the fresh baby spinach. Stir gently until the spinach wilts. Taste and adjust the seasoning as needed before serving.