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Heat 1 tablespoon of sun-dried tomato oil in a large Dutch oven over medium heat. Add onions and cook for 3-4 minutes until softened, then add and cook garlic until fragrant.
Stir in tomato paste and sun-dried tomatoes. Cook for 2 minutes, stirring constantly, until the tomato paste deepens in color.
Pour in the chicken broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 12 minutes.
Add the pasta, reduce heat to medium-low, and cook for 12 minutes, stirring occasionally, until the pasta is tender.
Lower the heat to low, then stir in spinach, shredded chicken, cream cheese, and Parmesan. Stir often for 5 minutes until the cheeses melt and the chicken is warmed through.
Ladle into bowls, garnish with extra Parmesan.