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Heat 2 tablespoons butter over medium-high heat in a large pot.
Add 1 diced onion, 1 cup sliced carrot, 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 7-8 minutes.
Turn down heat to medium-low. Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, ½ teaspoon ground sage, ¼ cup flour, and a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
Add the remaining chicken stock, 4 cups uncooked pasta, 2 cups shredded rotisserie chicken, and a couple pinches of salt and pepper.
Turn heat to medium-high, cover the pot, and bring to a simmer. Reduce heat and simmer over low heat for about 3-5 minutes or until the pasta is al dente. Stir every couple of minutes so the pasta doesn’t stick to the bottom of the pot.
Stir in 1.5 cups heavy cream and 1 teaspoon of balsamic vinegar. Season to taste with salt and pepper. Garnish with sliced chives and enjoy!
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