Cook the Chicken:

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken pieces, sea salt, black pepper, and smoked paprika. Sauté for 5-7 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the pot and set aside.

Sauté the Aromatics:

In the same pot, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.

Make the Soup Base:

Pour in the chicken broth and bring it to a boil. Add the broken fettuccine noodles and cook for 8-10 minutes, stirring occasionally to prevent sticking.

Thicken the Soup:

Reduce the heat to medium-low. Stir in the heavy cream, sun-dried tomatoes, Italian seasoning, sea salt, black pepper, and red pepper flakes. Let the soup simmer for 5-6 minutes until slightly thickened.

Add Chicken and Spinach:

Return the cooked chicken to the pot along with the fresh spinach leaves. Stir well and let cook for 2-3 minutes, until the spinach wilts.

Serve:

Remove from heat and stir in ½ cup of grated Parmesan cheese. Ladle the soup into bowls, garnish with extra Parmesan cheese, and serve with crusty bread if desired.