1. Season chicken with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.

2. Reduce heat to medium. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and red pepper flakes; cook 1 minute more.

3. Pour in a small amount of broth to deglaze the pot, scraping up any browned bits. Add remaining broth and Italian seasoning. Bring to a simmer.

4. Return chicken to the pot. Simmer for 15-20 minutes, or until chicken is cooked through.

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

6. Add cannellini beans and sun-dried tomatoes. Stir and let heat through for 2-3 minutes.

7. Stir in chopped kale and cook until wilted, about 5 minutes.

8. Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and well combined.

9. Do not boil after adding cream. Stir gently and let soup thicken slightly.

10. Taste and adjust seasoning with additional salt and pepper if needed.

11. Ladle soup into bowls and serve warm.

12. Optional: Garnish with extra Parmesan or fresh herbs if desired.