In a medium stockpot or Dutch oven, over medium heat, add olive oil. Add chicken to the oil and cook until no longer pink and lightly browned on each side. Remove from oil and set aside to rest. 

In the same hot Dutch oven, add the onions and saute until clear, then add garlic and sundried tomatoes and saute for an additional minute. Add the salt, pepper, Italian seasoning, red pepper flakes, chickpeas and stock. 

Add the pasta and turn the heat up to simmer. Allow to simmer for 8 minutes and then turn off the heat. 

While the soup is simmering, cut the chicken into bite-sized pieces and add it back to the soup. Add the cream and stir in the spinach until it wilts. Top with garnishes.