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Cook the chicken breasts and dice them.
Sauté the onion, celery, and carrots in the butter and olive oil.
Add the Italian seasoning, Calabrian chilis (or red pepper flakes), salt, pepper, and garlic, and sauté until fragrant.
Deglaze the pan with the white wine (if using).
Add the chicken broth, diced potatoes, chicken bouillon (if using), Parmesan rind (if using), and bay leaves, and simmer until the potatoes are tender.
Stir in the heavy cream, lemon juice, parsley, dill, rosemary, and thyme.
Add the cooked egg noodles and diced chicken.
Serve with freshly grated Parmesan and optional garnishes.