Heat olive oil in a large saute pan over medium heat.
Add garlic, Italian seasoning, and a couple pinches of salt and pepper. Cook, frequently stirring for about 30 seconds.
Stir in a few splashes of chicken broth until it cleans the bottom of the pan. Be sure to scrape all the yummy bits off the bottom.
Add sun-dried tomatoes, heavy cream, chicken broth, Parmesan cheese, and a couple pinches of salt and pepper.
Cook for a couple minutes over medium-low heat until the cheese is melted. Bring it to a simmer and gently simmer until the sauce thickens slightly. Add white wine vinegar.
Stir in rotisserie chicken and pasta. Cook for a couple minutes until warmed through. Season to taste with salt and pepper.
Top with fresh basil and enjoy!
