In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add ½ medium yellow onion, finely chopped, and sauté for 5-7 minutes until golden and translucent.

Stir in 6 minced garlic cloves and cook for an additional minute until fragrant.

Increase the heat to medium-high and pour in ¾ cup of dry white wine, scraping the pot's bottom to release any flavorful bits. Let the wine bubble and reduce for about 3-5 minutes.

Stir in a 28-ounce can of DeLallo San Marzano style crushed tomatoes, along with 1 teaspoon of crushed red pepper flakes, 1 teaspoon of Italian seasoning, 1 teaspoon of dried oregano, and 1 teaspoon of salt. Cover the pot slightly ajar and let it simmer for 10 minutes.

Bring a large pot of salted water to a rolling boil. Add 16 ounces of DeLallo orecchiette pasta and cook according to package instructions until al dente.

Once the sauce has simmered, add 2 cups of shredded rotisserie chicken to the pot, stirring to heat it through for about 2-3 minutes.

Toss in 1-2 tablespoons of chopped fresh parsley and a handful of torn basil leaves, mixing gently.

Reserve about ½ cup of the pasta cooking water, then drain the pasta under cool water. Add the drained orecchiette directly to the pot with your Chicken Fra Diavolo sauce.

Taste and season with additional salt and freshly ground pepper as desired.

Serve warm, topped with freshly grated Parmesan cheese.