Boil a large pot of salted water. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

In a large skillet over medium heat, add 2 tablespoons of the oil from the sun-dried tomato jar.

Add the chopped sun-dried tomatoes, minced garlic, and red pepper flakes. Sauté for 1-2 minutes until fragrant.

Pour in the chicken broth and heavy whipping cream. Bring to a gentle simmer and let it cook for 3-4 minutes until the sauce slightly thickens.

Stir in the freshly grated parmesan cheese until completely melted and smooth.

Add the fresh baby spinach to the skillet and stir for 1 minute until wilted.

Add the cooked pasta to the sauce, tossing well to coat. If the sauce is too thick, add a splash of the reserved pasta water.

Garnish with fresh basil and extra parmesan cheese before serving.