Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add 1 finely diced onion and sauté for 3-4 minutes until translucent and lightly browned. Stir in 3 minced garlic cloves, 1 teaspoon of Italian seasoning, ½ teaspoon of salt, ¼ teaspoon of freshly ground pepper, and a pinch of red chili flakes. Cook for another minute until fragrant.

Pour in 6 cups of low-sodium chicken broth and bring to a gentle simmer. Add in 1 pound of bite-sized chicken chunks and ½ cup of oil-packed sun-dried tomatoes. Simmer for 12-15 minutes until chicken is cooked through and tender.

In a separate pot, bring salted water to a boil. Add short pasta and cook until al dente, about 8-10 minutes. Drain well and set aside.

Whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch until smooth. Gradually add to the soup, stirring continuously over medium heat until thickened, about 1-2 minutes.

Stir in 1 teaspoon of smoked paprika, cooked chicken, pasta, and 2 cups of fresh spinach. Cook for an additional 1-2 minutes until spinach wilts.

Ladle the soup into bowls, topping each with a dollop of ricotta cheese, freshly grated Parmesan, and a sprinkling of shredded mozzarella.