You'll want to put a ring on this recipe.

Ingredient :

• 1/2 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs (from 1 [8.5-ounce] jar)

• 1 tablespoon oil from sun-dried tomato jar, divided

• 1 1/2 cups chopped (1/4-inch) yellow onion (from 1 medium [8 ounce] onion)

• 4 medium garlic cloves, minced (about 4 teaspoons)

• 3 tablespoons tomato paste

• 2 (32-ounce) packages chicken broth (8 cups)

• 1 cup heavy whipping cream

• 4 teaspoons chopped fresh basil, plus more for garnish (optional)

• 2 teaspoons kosher salt

• 1 1/2 teaspoons dried Italian seasoning

• 1 teaspoon garlic powder

• 1/4 teaspoon crushed red pepper, plus more for garnish

• 8 ounces uncooked medium shell pasta (about 3 cups)

• 3 cups (3 ounces) packed roughly chopped fresh baby spinach

• 2 cups shredded rotisserie chicken

• 8 ounces cream cheese, cubed, at room temperature (about 1 cup)

• 1 1/2 ounces Parmesan cheese, finely shredded (about 1/2 cup), plus more for garnish

Directions :

1. Gather all ingredients.
2. Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.
3. Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.
4. Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes.
5. Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.
6. Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
7. Garnish with additional Parmesan, basil, and red pepper. Serve immediately.