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Prepare the Initial Ingredients: Gather all necessary ingredients.
Sauté the Vegetables: Heat a pot over medium-high heat and add sun-dried tomato oil. Add chopped onion and cook until slightly brown. Add minced garlic and sun-dried tomatoes, cooking for 2-3 minutes. Stir in tomato paste and cook for an additional couple of minutes.
Build the Sauce: Slowly add chicken stock to deglaze the pan. Pour in heavy whipping cream and mix well. Add black pepper, kosher salt, and red chili flakes, stirring to incorporate.
Cook the Pasta: Add paneer pasta to the pot and stir. Reduce heat to low-medium and cook uncovered for about 10 minutes, stirring frequently.
Add Vegetables and Complete Cooking: Add fresh spinach and basil, allowing spinach to wilt. Stir in freshly shredded parmesan cheese until melted.
Finalize and Serve: Turn off the heat and mix everything together until well combined and creamy. Serve in bowls.