Season the chicken with salt and pepper. Then, pour the sun-dried tomato oil (or olive oil) into a large pot or dutch oven and heat over medium heat. Once hot, add the chicken and cook until the chicken is cooked through; remove with a slotted spoon and drain the juices.

Add the butter to the same pot. Once melted, add the onion and cook for 3-4 minutes, then add the garlic, italian seasoning, salt, and red pepper flakes and sauté for 1 minute.

Add the tomato paste and sun-dried tomatoes and sauté for 2 minutes until the tomato paste is fragrant, then pour in the chicken broth and bring broth to a boil.

Once boiling, add in the pasta noodles and cook until pasta is cooked (time varies depending on the kind of noodle you use). Once it’s cooked, add the chicken back in, along with the kale, heavy cream, and parmesan cheese.

Cook for an additional 1-2 minutes until the kale has softened, then remove from the heat.

Divide into bowls and garnish with extra parmesan and/or red pepper flakes. Enjoy!