Season the chicken thighs generously with salt and black pepper. Let them sit while preparing other ingredients.

Heat a pot over medium-high heat and add olive oil. Sear the chicken thighs for 3-4 minutes per side until golden brown, remove from pot.

In the same pot, lower the heat to medium, add more olive oil if needed, and sauté onion for 5-7 minutes. Add garlic and cook for 1 minute, then add sun-dried tomatoes for 2 minutes.

Pour in chicken broth, scrape brown bits, return chicken to pot, and stir in Italian seasoning and red pepper flakes.

Simmer gently for 15-20 minutes, cover with a lid.

Prepare ditalini pasta according to package instructions, drain and set aside.

Remove chicken, shred it, return to pot, and stir in heavy cream and Parmesan. Cook for an additional 5 minutes.

Stir in cooked ditalini pasta and spinach. Cook until spinach has wilted.

Adjust seasoning to taste with salt, pepper, and fresh basil. Garnish with extra Parmesan and serve.