Begin by heating a Dutch oven over medium-high heat and adding a drizzle of olive oil. Once shimmering, toss in the finely diced yellow onion, seasoning it generously with salt and freshly ground pepper. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and translucent.

Stir in the granulated garlic powder and dried thyme, allowing the mixture to cook for another minute until fragrant.

Add the tomato paste to the pot, stirring vigorously for about 30 seconds to caramelize slightly, enhancing its rich flavor.

Pour in the chicken stock and filtered water, using a wooden spoon to scrape the pot's bottom. Stir in salt, sugar, and sun-dried tomatoes. Bring to a gentle boil.

Fold in the diced or shredded cooked chicken along with the uncooked small shape pasta. Cover, reduce to a simmer, and cook for 8-15 minutes until the pasta is al dente.

Turn off the heat and stir in the heavy cream, grated Parmesan cheese, and red wine vinegar. Gently fold in the baby spinach until just wilted.