Prepare the Initial Ingredients:
Gather all necessary ingredients:

• 17 ounces paneer pasta
• 4 cups chicken stock
• 1 medium onion, chopped
• 1 cup heavy whipping cream
• 4-5 ounces fresh spinach
• 1 cup sun-dried tomatoes
• ½ cup freshly shredded Parmesan cheese
• 1 tablespoon sun-dried tomato oil
• ⅓ cup tomato paste
• 1 teaspoon red chili flakes
• 5 garlic cloves, minced
• ¼ cup fresh basil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Sauté the Vegetables:
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 browned.
Add the minced garlic and sun-dried tomatoes, 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.

Build the Sauce:
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.

Cook the Pasta:
Add the paneer 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.
Keep an eye on the pasta to ensure it cooks to about 75% done, checking for the desired texture.

Add Vegetables and Complete Cooking:
Add the fresh spinach and basil to the pot, allowing the spinach to wilt down.
If the spinach absorbs too much liquid, feel free to add a little more water or chicken stock for consistency.
Once the spinach has wilted, stir in the freshly shredded Parmesan cheese until it is melted and well distributed throughout the dish.

Finalize and Serve:
Turn off the heat and mix everything together until well combined and creamy.
Serve the creamy tomato spinach pasta in bowls.
Optionally, add grilled chicken on top for a more substantial meal.