Ingredients

• 0.5 cups drained julienne-cut sun-dried tomatoes packed in oil with herbs
• 1 tablespoon oil
• 1.5 cups chopped yellow onion
• 4 medium garlic
• 3 tablespoons tomato paste
• 2 , 32-ounce
• 1 cup heavy whipping cream
• 4 teaspoons chopped fresh basil , 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 uncooked medium shell pasta
• 3 cups packed roughly chopped fresh baby spinach
• 2 cups shredded rotisserie chicken
• 8 ounces cream cheese , cubed, at room temperature
• 1.5 ounces Parmesan cheese , finely shredded, plus more for garnish

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 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 red pepper. Serve immediately.

Nutrition per serving