Heat a large heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, onion, and ¼ teaspoon salt and black pepper. Cook until the onion begins to soften, about 3-5 minutes, stirring frequently.

Sprinkle the onion with the garlic powder and thyme, then cook until fragrant, about one minute, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring constantly.

Add the chicken stock and 2 cups of water, scraping up any browned bits from the bottom of the pan. Add 2 teaspoons salt, the sugar, sundried tomatoes, and chicken, stirring to combine. Cover, and bring to a rolling boil.

Add the pasta, stirring to ensure the pasta doesn’t stick. Cover, reduce to a strong simmer, and cook until the pasta is just cooked through, about 8-15 minutes, depending on the pasta shape. Uncover and stir occasionally to prevent the pasta from sticking together or anything sticking to the bottom of the pan.

Turn the heat off, uncover, and add the cream, parmesan cheese, vinegar, and spinach, stirring to combine. Taste and adjust seasonings if necessary.