Heat avocado oil in a large pot over medium-high heat. Season chicken thighs with salt and black pepper, then sear for 3-4 minutes on each side. Remove and set aside.

Melt butter in the same pot. Add onion and garlic, cooking until softened, about 4-5 minutes.

Stir in tomato paste until combined. Pour in chicken broth, deglazing the pot. Bring to a boil.

Return chicken to the pot. Add Italian seasoning, onion powder, garlic salt, and optional red pepper flakes. Simmer for 15-20 minutes until chicken is cooked through.

Remove chicken, shred with two forks, and return to the pot.

Stir in cream cheese until melted.

Add bowtie pasta to the soup and cook until al dente, about 8-10 minutes.

Stir in heavy cream and fresh spinach. Cook until spinach wilts.

Ladle into bowls, top with parmesan cheese, and serve with crusty bread or a fresh salad.