Sauté Vegetables:
In a large pot over medium heat, heat olive oil. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic, oregano, red pepper flakes, onion powder, salt, and pepper; cook for another 30 seconds, stirring frequently.

Add Sun-Dried Tomatoes and Tomato Paste:
Stir in chopped sun-dried tomatoes (including their oil if desired) and tomato paste. Cook for 2-3 minutes, allowing the flavors to meld.

Add Chicken Broth and Parmesan Rind:
Pour in chicken broth and add the parmesan rind. Bring the mixture to a boil over medium-high heat.

Prepare Chicken:
Season chicken breasts with salt and pepper. Slice them into 3-4 even pieces each.

Cook Chicken:
Add chicken pieces to the boiling broth. Reduce heat to medium and cook until the internal temperature reaches 165°F (74°C), approximately 10-15 minutes. Remove chicken from the pot, let rest for 5 minutes, then shred using two forks.

Cook Pasta:
In the same pot, add orecchiette pasta. Cook according to package instructions until al dente, being careful not to overcook.

Add Dairy and Cheese:
Reduce heat to medium-low. Stir in heavy cream, sour cream, and grated Parmesan cheese until well combined and creamy.

Combine and Serve:
Return shredded chicken to the pot. Stir in fresh spinach leaves if desired, cooking until wilted. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional Parmesan cheese.