In a large pot over medium-high heat, pour in a tablespoon of sun-dried tomato oil. Add one chopped onion and sauté for about 5 minutes, stirring occasionally until the onion turns soft and translucent.

Stir in 2-3 minced garlic cloves and ½ cup of chopped sun-dried tomatoes into the pot. Cook for an additional 2-3 minutes while stirring continuously.

Mix in 2 tablespoons of tomato paste and cook for another 2 minutes. Gradually pour in 4 cups of chicken stock while scraping the bottom of the pot to deglaze.

Reduce heat to medium and stir in 1 cup of heavy whipping cream along with 1 teaspoon of kosher salt, freshly cracked pepper, and an optional pinch of red chili flakes.

Add 12 ounces of penne pasta directly into the simmering sauce. Cook uncovered for about 10 minutes, stirring frequently until the pasta is about 75% cooked through.

Fold in 4 cups of fresh spinach and ¼ cup of chopped fresh basil. Stir gently until the spinach wilts down, about 2 minutes.

Turn off the heat and mix in ½ cup of grated parmesan cheese until it melts and combines into the sauce.

Spoon the creamy pasta into bowls, garnishing with additional parmesan or fresh basil if desired.