In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter melts and begins to bubble, add 1 chopped onion.

Sauté for about 5 minutes until the onion becomes soft and translucent, stirring frequently to prevent browning.

Next, stir in 3 minced garlic cloves, 2 tablespoons of tomato paste, and 1/2 cup of chopped sun-dried tomatoes. Sprinkle in 1 teaspoon of Italian seasoning, 1 teaspoon of dried oregano, and optional red pepper flakes.

Cook for 1 minute, stirring constantly until the mixture is fragrant and the tomatoes start to break down.

Pour in 1/2 cup of dry white wine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer for 1-2 minutes.

Add 4 cups of chicken broth to the pot, bringing the mixture to a rolling boil. Stir in 2 cups of uncooked rotini. Reduce heat to medium-low, cover, and let simmer for approximately 10 minutes, stirring occasionally.

Stir in 1 cup of heavy whipping cream and 2 cups of shredded rotisserie chicken. Continue to cook for an additional 4-5 minutes until the chicken is warmed through.

Remove from heat and fold in 1/2 cup of grated parmesan cheese, 2 cups of fresh baby spinach, and torn basil leaves. Stir until spinach wilts and cheese melts, adjusting salt and pepper to taste.