In a large Dutch oven, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Add 1 chopped yellow onion and 2 cloves of minced garlic, cooking for 3-4 minutes until the onion is translucent and fragrant.

Next, stir in 2 tablespoons of tomato paste and ½ cup of chopped sun-dried tomatoes, cooking for about 2 minutes until everything combines.

Pour in 6 cups of chicken broth, along with 1 cup of heavy whipping cream, 1 teaspoon of dried basil, 1 teaspoon of kosher salt, 2 teaspoons of Italian seasoning, ½ teaspoon of garlic powder, and a pinch of crushed red pepper. Bring to a gentle boil, then simmer for 12 minutes.

Add 1 cup of uncooked medium shell pasta to the simmering broth and stir. Cook the pasta for an additional 12 minutes until it's al dente.

Reduce heat to low and stir in 2 cups of fresh baby spinach, 2 cups of shredded rotisserie chicken, 4 ounces of cubed cream cheese, and ½ cup of finely shredded Parmesan cheese. Stir until cheeses melt and mixture is creamy, about 5 minutes.

Ladle the hot soup into bowls, garnishing with additional Parmesan and fresh basil to serve.