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 diced onion. After 2 minutes, stir in garlic and cook for another 3 minutes.
Roughly chop the drained sun-dried tomatoes and add them to the pot along with the tomato paste. Stir continuously and cook for 1–2 minutes until the tomato paste deepens in color.
Slowly pour in chicken broth while stirring. Add salt, Italian seasoning, basil, onion powder, and red pepper flakes. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
Add uncooked bowtie pasta and continue simmering for 10–12 minutes, or until the pasta is just al dente.
Reduce heat to low. Stir in heavy cream, spinach, shredded chicken, and cream cheese. Mix until smooth and heated through, about 5 minutes.
Sprinkle with grated Parmesan before serving. Enjoy hot with crusty bread or a simple green salad.
