1-First Step: Prep and mise en place Bring a large pot of salted water to a boil for the pasta. While waiting, shred 2 cups of cooked or rotisserie chicken and mince 3-4 cloves of garlic. Measure out your sun-dried tomatoes, parmesan, and herbs so everything is ready when you need it. Set aside 1/2 cup or so of pasta water to adjust the sauce later.

2-Second Step: Cook the pasta Once the water boils, add 8 ounces of rigatoni or farfalle and cook al dente according to package instructions, usually about 10-12 minutes. Avoid overcooking; you want the pasta to finish in the sauce. Before draining, reserve about 1/2 cup pasta water and then drain the pasta.

3-Third Step: Build the sauce In a large skillet over medium heat, melt 2 tablespoons butter. Stir in 1/2 tablespoon flour and cook about one minute, stirring constantly to form a light roux. This helps the sauce thicken slightly without lumps. Add 3-4 cloves garlic, minced, and 1 tablespoon tomato paste. Cook for about 30 seconds until fragrant. Pour in 1/3 cup dry white wine (sauvignon blanc or pinot grigio) or chicken broth to deglaze the pan. Let it bubble for about one minute to reduce slightly and concentrate flavor. Whisk in 1 cup heavy cream and bring to a gentle simmer. Keep the heat moderate to prevent scorching. Stir in 1/3 cup sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, and 2 cups shredded cooked chicken. Simmer until the sauce thickens to the consistency you like, usually 2-4 minutes. Turn off heat and stir in 1/3 cup freshly grated parmesan cheese and a small handful of torn or chopped fresh basil. Season generously with salt and pepper to taste.

4-Final Step: Combine and serve Toss the hot drained pasta directly into the skillet with the sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until it coats the pasta smoothly. Transfer to plates or a serving bowl and offer extra parmesan at the table. Serve immediately for best texture and flavor.