In a large pot over medium-high heat, warm 2 tablespoons of olive oil and add 2 tablespoons of butter. Once melted, sauté 1 chopped onion for about 5 minutes until softened.

Stir in 4 minced garlic cloves, 2 tablespoons of tomato paste, and ½ cup of sun-dried tomatoes. Add ½ teaspoon each of Italian seasoning and dried oregano, along with crushed red pepper flakes if using. Cook for about 1 minute until fragrant.

Pour in ½ cup of dry white wine and let it bubble for 1-2 minutes, scraping any bits stuck to the bottom of the pot.

Add 4 cups of chicken broth and bring the mixture to a rolling boil. Then add 1.5 cups of uncooked rotini or fusilli pasta. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally.

Carefully stir in 1 cup of heavy whipping cream and 2 cups of cooked chicken. Cook for an additional 4-5 minutes until pasta is tender and chicken is warmed.

Remove from heat and stir in ½ cup of grated Parmesan cheese, along with 2-3 cups of packed spinach and ½ cup of torn basil. Mix well until spinach wilts and cheese melts. Season with salt and pepper to taste.