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In a large sauce pan, heat 1 tbsp of sun-dried tomato oil and 1 tbsp butter over medium heat. Season your chicken and cook until no longer pink and set aside. Cut into bite-sized pieces.
Reduce heat to low, and add in another tbsp of butter along with your shallot and seasonings. Sauté for 2-3 minutes (note: add a touch of olive oil if needed). Add in your garlic and cook for another minute, or until fragrant. Add in your tomato paste, stir, and cook for 2 minutes.
Pour in your chicken broth, scraping up any brown bits on the bottom of the pan. Bring to a simmer, add in your pasta, and stir. Cover and simmer until al dente, about 10-15 minutes, stirring every few minutes.
Once your pasta is al dente, add in your half & half, sun-dried tomatoes, and parmesan. Stir until fully combined.
Add in your spinach, cooked chicken, and basil. Stir until spinach is wilted. Serve immediately and top with more fresh parm. Enjoy!