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Drain oil from the sun dried tomato jar into a large dutch oven or heavy-bottom pot over medium heat.
Once oil is hot, add onion. After 2 minutes add garlic and cook for 3 more minutes, stirring often.
Roughly chop the drained sun-dried tomatoes and add them to the dutch oven along with the tomato paste.
Continuously stir and cook for 1-2 minutes until paste darkens in color.
Slowly pour in chicken broth while stirring, then season with salt, Italian seasoning, basil, onion powder, and red pepper flakes.
Bring soup to a boil, then simmer for about 10 minutes.
Add pasta and continue simmering for 10-12 minutes or until pasta is al dente.
Bring heat down to low and add heavy cream, spinach, chicken, and cream cheese.
Mix to combine and cook for 5 additional minutes.
Sprinkle with parmesan and serve hot.