In a large pot or dutch oven, heat the butter over medium heat.
Add the onion and cook until onion starts to soften.
Stir in the sundried tomatoes and garlic. Cook 1-2 minutes or until fragrant.
Stir in the spices, cooked chicken, and broth.
Give a quick stir to incorporate. Bring to a boil and turn to low.
Cook for 15 minutes, uncovered.
Stir in heavy cream, cream cheese, and parmesan cheese. Continue cooking on low until cream cheese is melted and the soup is creamy.
Add the cooked pasta and cook for an additional 5 minutes.
Remove from the heat and stir in the fresh spinach. Stir to incorporate and the spinach wilts.
Serve and garnish with more parmesan cheese.
Enjoy.