In a large pot, bring enough water to cover the boneless, skinless chicken breasts to a gentle simmer over medium heat. Cook the chicken for about 15-20 minutes, then shred it and set aside.

In the same pot, add 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once melted, add 1 small diced onion and sauté for about 5 minutes until translucent.

Stir in 4 minced garlic cloves, cooking for about 30 seconds. Then, add 2 tablespoons of tomato paste and ½ cup of chopped sundried tomatoes. Sprinkle in a pinch of red pepper flakes and cook for another 2 minutes.

Pour in 4 cups of chicken stock, bring to a boil, then season with 1 teaspoon of dried thyme, salt, and pepper. Decrease heat to medium-low to maintain a simmer.

Stir in 1 cup of farfalle pasta and cook for 6-8 minutes until al dente, stirring occasionally.

Gently fold in the shredded chicken, 2 cups of fresh baby spinach, 1 cup of heavy cream, and ½ cup of shredded Parmesan cheese. Stir until the spinach wilts.

Finally, stir in ¼ cup of fresh chopped basil, adjusting seasoning if necessary, then serve warm.