In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once hot, add ½ medium chopped onion and sauté for 5-7 minutes until the onion is golden and softened.

Stir in 6 cloves of minced garlic and cook for another minute, allowing the garlic to become fragrant.

Increase the heat to medium-high and pour in ¾ cup of dry white wine. Let it bubble for about 2-3 minutes until it reduces by half.

Add 1 can (28 ounces) 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. Stir to combine and bring to a gentle bubble, then simmer for 10 minutes.

Bring a large pot of salted water to a boil and add 16 ounces of DeLallo orecchiette pasta. Cook until al dente, usually around 9-11 minutes.

Once the sauce has simmered, stir in 2 cups of shredded cooked rotisserie chicken. Allow it to warm through for about 3-5 minutes.

Toss in 1-2 tablespoons of chopped fresh parsley and a handful of torn fresh basil into the sauce. Stir to combine.

Reserve about a cup of pasta water before draining the pasta. Drain and add it to the sauce, tossing everything together.

Taste the Chicken Fra Diavolo Pasta and adjust with additional salt and pepper as needed. Serve hot, topping with freshly grated parmesan cheese.