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Make the tomato base: In a large Dutch oven, heat the sun-dried tomato oil over medium heat until shimmering, about 3 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add the sun-dried tomatoes and tomato paste and cook, stirring constantly, until the tomato paste turns a slightly deeper red, about 2 minutes.
Flavor the broth: Stir in the broth and salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the flavors meld, about 8 minutes.
Cook the pasta: Add the pasta and reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is just al dente, about 6 minutes.
Finish and serve: Remove the pot from the heat and stir in the spinach, chicken, cream cheese, Parmesan, and basil, if using. Let sit, stirring often, until the cream cheese and Parmesan are melted and the chicken is heated through, about 5 minutes. Ladle into bowls, garnish with additional Parmesan and fresh basil, if desired, and serve. Refrigerate leftovers in an airtight container for up to 4 days. The pasta will continue to soak up the broth the longer it sits, but will still be delicious. Love the recipe? Leave us stars and a comment below!