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Heat butter in a large pot over medium heat. Add onion, celery, and a couple pinches of salt and pepper and cook, stirring occasionally, for 5-6 minutes.
Add garlic, Italian seasoning, and flour and cook, stirring frequently, for a couple minutes.
Add a few splashes of chicken stock to the pot to deglaze the pan and scrape all the yummy bits off the bottom.
Add uncooked ditalini, rotisserie chicken, sun-dried tomatoes, the remaining chicken stock, and a couple pinches of salt and pepper to the pot.
Bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 5 minutes, or until the pasta is al dente. Stir every minute or so to ensure that the pasta doesn’t stick to the bottom of the pot.
Add spinach, heavy cream, Parmesan cheese, and balsamic vinegar. Stir until the spinach is wilted and the cheese has melted.
Season to taste with salt and pepper and enjoy!
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