Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil.

Once the oil is warm, add the chopped onion and cook until slightly brown.

Then, add the minced garlic and sun-dried tomatoes to the pot and cook for 2-3 minutes, stirring frequently to prevent the garlic from burning.

Stir in the tomato paste and cook for an additional couple of minutes, continuing to stir.

Slowly add the chicken stock to the pot, mixing it in to deglaze the pan and blend with the tomato paste.

Once well combined, pour in the heavy whipping cream and mix well.

Add the black pepper, kosher salt, and red chili flakes, stirring to fully incorporate the seasonings into the sauce.

Add the penne pasta to the pot and stir to incorporate it into the sauce.

Reduce the heat to low-medium and cook uncovered for about 10 minutes, stirring frequently.

Add the fresh spinach and basil to the pot, allowing the spinach to wilt down.

If it seems like the spinach absorbs too much liquid, feel free to add a little more water or chicken stock for consistency.

Once the spinach has wilted nicely, stir in the freshly shredded parmesan cheese until it is melted and well distributed throughout the dish.

Turn off the heat and mix everything together until well combined and creamy.

Serve the creamy tomato spinach pasta in bowls. Optionally, you can add grilled chicken on top for a more substantial meal. Enjoy your delicious, creamy pasta dish!