1 tbsp olive oil (or oil from sun-dried tomato jar)

1 medium yellow onion, small diced

1/4 tsp freshly ground black pepper

2 1/2 tsp salt, divided

1 tsp garlic powder

1 tsp dried thyme (or Italian seasoning)

1 (6 oz) can tomato paste

4 cups chicken stock

2 cups water

1 tsp sugar

1/3 cup sun-dried tomatoes in oil, chopped

3 cups shredded cooked chicken (rotisserie recommended)

2 cups small pasta (uncooked), such as orecchiette, ditalini, or small shells

1/2 cup heavy cream

1/3 cup grated Parmesan cheese

2 cups fresh baby spinach

1 tsp red wine vinegar (or lemon juice)

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Heat a large pot or Dutch oven over medium-high heat. Add olive oil, onion, 1/4 tsp salt, and black pepper. Cook, stirring, for 3–5 minutes until onion softens.
Stir in garlic powder and thyme; cook for 1 minute until fragrant. Add tomato paste and cook for 30 seconds, stirring constantly.
Pour in chicken stock and water, scraping the bottom of the pot. Add 2 tsp salt, sugar, sun-dried tomatoes, and shredded chicken. Bring to a rolling boil.
Add pasta and stir well. Cover and reduce to a strong simmer, cooking until pasta is just tender—about 8–15 minutes depending on shape. Stir occasionally to prevent sticking.
Remove from heat. Stir in heavy cream, Parmesan, vinegar, and spinach until spinach wilts. Adjust seasoning as needed.

For a lighter version, use half-and-half or a dairy-free creamer instead of heavy cream.
Replace spinach with kale, arugula, or Swiss chard for a different flavor.
Cook pasta separately if planning to store leftovers to prevent it from getting too soft.
To freeze, leave out pasta and cream, then add fresh when reheating.
Add crushed red pepper for a touch of heat.