📝 Instructions
= Recipe
1. Gather all ingredients.
2. Heat 1 tbsp oil from sun-dried tomato jar in a large Dutch oven over medium until shimmering.
3. Add 1 1/2 cups yellow onion, chopped (1/4-inch) and 4 cloves garlic, minced (about 4 teaspoons); cook, stirring often, until softened 3 to 4 minutes.
4. Add 3 tbsp tomato paste and 0.5 cup julienne-cut sun-dried tomatoes packed in oil with herbs, drained; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.
5. Stir in 2 pkg (32-ounce) or 8 cups chicken broth, 1 cup heavy whipping cream, 4 tsp fresh basil, chopped, plus more for garnish (optional), 2 tsp kosher salt, 1.5 tsp dried Italian seasoning, 1 tsp garlic powder, and 0.25 tsp crushed red pepper, plus more for garnish; bring to a boil over medium, stirring occasionally, for 12 minutes.
6. Add 8 oz or about 3 cups uncooked medium shell pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, for about 12 minutes.
7. Reduce heat to low, and add 3 cups or 3 oz fresh baby spinach, packed roughly chopped, 2 cups shredded rotisserie chicken, 8 oz or about 1 cup cream cheese, cubed, at room temperature, and 1 1/2 oz or about 1/2 cup Parmesan cheese, finely shredded; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, for about 5 minutes.
8. Garnish with additional Parmesan cheese, fresh basil, and crushed red pepper.
9. Serve immediately.
