In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced yellow onion and sauté for 5-7 minutes until softened and lightly browned.

Stir in 4 minced garlic cloves and cook for about 1 minute until fragrant and lightly golden.

Increase heat to medium-high and pour in ½ cup of dry white wine. Allow to simmer for 3-4 minutes, reducing by half.

Stir in 28 ounces of crushed San Marzano tomatoes, 1 teaspoon of crushed red pepper flakes, 1 tablespoon of Italian seasoning, 1 teaspoon of dried oregano, and a pinch of salt. Cover the pot and simmer for 10 minutes.

Bring a large pot of salted water to a boil. Add 12 ounces of orecchiette pasta and cook until al dente, about 10-12 minutes.

Add 2 cups of shredded rotisserie chicken to the sauce. Cook for another 3-4 minutes.

Toss in fresh parsley and basil, stirring to incorporate.

Before draining the pasta, reserve 1 cup of hot pasta water. Drain the orecchiette and add it to the sauce, mixing gently.

Season with freshly cracked black pepper and additional salt if needed. Serve hot, garnished with grated Parmesan cheese.