Begin by gathering and prepping all your ingredients. Dice the yellow onion, mince the garlic, and chop the sun-dried tomatoes and fresh basil.

In a large pot over medium heat, add a splash of olive oil and sauté the diced onion for about 4-5 minutes until translucent and slightly golden. Add minced garlic and cook until fragrant.

Stir in the chopped sun-dried tomatoes and fresh basil, cooking for an additional minute to meld the flavors.

Add the tomato paste and shredded chicken, stirring well. Pour in the chicken broth and combine all ingredients.

Increase heat to boil, then reduce to low simmer. Season with salt, pepper, and Italian seasoning. Let it simmer for about 10 minutes.

Stir in the rotini pasta and cook according to the package instructions, about 10-12 minutes.

Once the pasta is cooked, remove from heat and stir in heavy cream. Taste and adjust seasoning as needed.

Serve hot, garnished with freshly grated Parmesan cheese. Enjoy with garlic bread or a crusty baguette.