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Heat a drizzle of the sundried tomato oil in a large soup pot over medium-high heat. Season the chicken with salt and pepper, then sear until golden-brown, about 3-4 minutes on each side. Remove to a plate.
Add the butter to the pot to melt. Add the onions and sauté for 5-7 minutes, or until soft and translucent. Add the garlic, Italian seasoning, smoked paprika, and thyme, and sauté for another 30-60 seconds.
Add the tomato paste and cook for 1-2 minutes, stirring frequently, until it darkens to a brick red color. Pour in the wine to deglaze, scraping up the browned bits with a wooden spoon.
Add the seared chicken back to the pot, along with the calabrian chilis (or pepper flakes), pasta, sundried tomatoes, and broth. Cover and bring to a boil over high heat, then reduce to medium-low. Simmer for 10ish minutes, or until the pasta is tender and the chicken is cooked through.
Once the chicken is cooked, remove it to a cutting board and shred into bite-sized pieces.
Stir the heavy cream and cream cheese into the soup until combined, then add the spinach and shredded chicken. Stir until the spinach is wilted, then remove from heat.
Serve topped with a generous sprinkle of Parmesan.