Brown the chicken: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper. Place them in the hot oil and cook for 5-6 minutes per side, until the skin is a deep golden brown and releases easily from the pan. You should hear a satisfying sizzle. Transfer the chicken to a plate and set aside.

Sweat the aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and soft. The onions should look glossy and smell sweet. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly so it doesn't burn.

Build the flavour base: Stir in the chopped sun-dried tomatoes, tomato purée, dried thyme, and dried oregano. Cook for 2 minutes, stirring frequently. The mixture will darken slightly and become very aromatic. You'll notice the tomato purée turning a deeper brick-red colour.

Simmer the broth: Pour in the chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This is where all the flavour lives. Return the browned chicken thighs to the pot, along with any juices that have collected on the plate. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. The broth should be bubbling gently, not rapidly.

Shred the chicken: After 20 minutes, remove the chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. The chicken should be so tender that it pulls apart effortlessly. Set the shredded chicken aside.

Create the creamy base: In a small bowl, whisk together the double cream and softened cream cheese until smooth. This prevents the cream cheese from forming lumps in the soup. Slowly pour this mixture into the simmering broth, whisking continuously. You'll see the broth transform from a clear liquid to a luscious, pale orange sauce.

Cook the pasta: Add the pasta to the pot and stir well. Increase the heat to medium and cook according to the pasta package directions, usually 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. The pasta will absorb some of the broth and become tender.

Finish the soup: Once the pasta is al dente, reduce the heat to low. Stir in the shredded chicken, grated Parmesan cheese, and fresh spinach. Continue stirring until the spinach has wilted completely – this takes about 2 minutes. The cheese will melt into the broth, making it even richer. Taste and adjust seasoning with salt and pepper.

Rest and serve: Remove the pot from the heat and let the soup rest for 5 minutes. This allows the flavours to settle and the soup to thicken slightly. Ladle into warm bowls and garnish with fresh parsley.