Ingredients

• 1 pound boneless skinless chicken thighs

• 1 1/2 teaspoons kosher salt, divided

• 1/2 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 1 tablespoon oil from jar, divided 

• 1 yellow onion, chopped (about 1 1/4 cups)

• 2 celery ribs, sliced (about 1 cup)

• 2 carrots, peeled and cut into 1/2-inch pieces (about 3/4 cup)

• 2 tablespoons tomato paste

• 4 garlic cloves, finely chopped

• 1/2 teaspoon crushed red pepper

• 8 cups chicken stock

• 1 Parmesan rind (optional)

• 3/4 cup grated Parmesan, divided 

• 8 cups baby spinach (about 5 ounces)

• 3/4 cup heavy cream

• 8 ounces wide egg noodles

• 4 ounces cream cheese, cubed and at room temperature

• Basil leaves, for garnish