by Aaron Case

Ingredients

• 0.5 cups sun-dried tomatoes , drained, julienne-cut, packed in oil with herbs, from 1 [8.5-ounce] jar
• 1 tablespoon oil , from sun-dried tomato jar, divided
• 1.5 cups yellow onion , chopped (1/4-inch), from 1 medium [8 ounce] onion
• 4 cloves garlic , minced, about 4 teaspoons
• 3 tablespoons tomato paste
• 2 packages chicken broth , 32-ounce, 8 cups
• 1 cup heavy whipping cream
• 4 teaspoons fresh basil , chopped, plus more for garnish, optional
• 2 teaspoons kosher salt
• 1.5 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• 0.25 teaspoons crushed red pepper , plus more for garnish
• 8 ounces medium shell pasta , uncooked, about 3 cups
• 3 cups fresh baby spinach , packed, roughly chopped
• 2 cups rotisserie chicken , shredded
• 8 ounces cream cheese , cubed, at room temperature, about 1 cup
• 1.5 ounces Parmesan cheese , finely shredded, about 1/2 cup, plus more for garnish

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.
3. 3 Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.
4. 4 Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes.
5. 5 Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.
6. 6 Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
7. 7 Garnish with additional Parmesan, basil, and crushed red pepper. Serve immediately.

Nutrition per serving