Prepare the Initial Ingredients:
Gather all necessary ingredients: 17 ounces of paneer pasta, 4 cups of chicken stock, 1 medium onion (chopped), 1 cup of heavy whipping cream, 4–5 ounces fresh spinach, 1 cup sun-dried tomatoes, 1/3 cup tomato paste, 1/2 cup freshly shredded parmesan cheese, 1 tablespoon sun-dried tomato oil, 1 teaspoon red chili flakes, 5 garlic cloves (minced), 1/4 cup fresh basil, 1 teaspoon kosher salt, and 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 brown. Add the minced garlic and sun-dried tomatoes to the pot, cooking for 2–3 minutes while stirring frequently to avoid burning the garlic. Stir in the tomato paste and cook for an additional 2 minutes.

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 stir to mix. Add 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 coat it in 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 to adjust the consistency. Once the spinach has wilted, stir in the freshly shredded parmesan cheese until melted and well distributed.

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, top with grilled chicken for a more substantial meal.