In a Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 chopped medium onion and sauté for 5–7 minutes until softened and translucent. Stir in 3 minced garlic cloves, cooking for about 1 minute until fragrant.

Increase the heat to medium-high, and pour in ½ cup of dry white wine, stirring occasionally. Cook until the wine reduces by half, about 3–5 minutes.

Stir in one 28-ounce can of San Marzano style crushed tomatoes, along with 1–2 teaspoons of crushed red pepper flakes, 1 tablespoon of Italian seasoning, and 1 teaspoon of dried oregano. Add salt to taste, cover slightly, and let it simmer on low for about 10 minutes.

While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 ounces of orecchiette pasta until al dente, about 9-11 minutes. Reserve about 1 cup of pasta water before draining the pasta.

Add 2 cups of shredded rotisserie chicken to your sauce, gently stirring to combine. Cook for an additional 3-5 minutes on medium heat until the chicken is warmed through.

Toss in a handful of freshly chopped parsley and basil. Drain the pasta, then add it to the sauce, combining everything well while adding a splash of reserved pasta water.

Taste your Chicken Fra Diavolo Pasta, adjusting seasoning with freshly cracked pepper and extra salt if needed. Serve generously topped with freshly grated Parmesan cheese.