In a large Dutch oven, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add 1 chopped yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until onions are translucent and fragrant.

Stir in 2 tablespoons of tomato paste and 1/2 cup of chopped sun-dried tomatoes, cooking for an additional 2 minutes.

Pour in 4 cups of chicken broth and 1 cup of heavy cream, followed by 1 tablespoon of fresh basil, kosher salt to taste, 1 teaspoon of dried Italian seasoning, 1/2 teaspoon of garlic powder, and a pinch of crushed red pepper. Stir well and bring to a gentle boil. Reduce heat and let it simmer uncovered for about 12 minutes.

Add 1 cup of medium shell pasta to the simmering broth. Stir gently to combine and cook for another 12 minutes or until the pasta is tender.

Incorporate 2 cups of baby spinach, 2 cups of shredded rotisserie chicken, 4 ounces of cream cheese, and 1/2 cup of grated Parmesan cheese into the pot. Stir for about 5 minutes until the cream cheese melts smoothly.

Ladle the soup into bowls, garnishing each serving with extra grated Parmesan and fresh basil leaves.