In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add 1 chopped onion and sauté for about 5 minutes until translucent and softened.

Stir in 4 minced garlic cloves, 2 tablespoons of tomato paste, ½ cup of chopped sun-dried tomatoes, 2 teaspoons of Italian seasoning, and 1 teaspoon of dried oregano. Cook for around 1 minute until fragrant, constantly stirring to ensure the mixture doesn't stick.

Add ½ cup of dry white wine to the pot, allowing it to simmer for 1-2 minutes. Stir well to combine and let it cook until the wine reduces slightly.

Pour in 6 cups of chicken broth, increasing heat to high until it reaches a rolling boil. Once boiling, add in 1 ½ cups of uncooked rotini or fusilli pasta. Reduce the heat to medium-low, cover slightly ajar, and simmer for about 10 minutes, stirring occasionally.

After 10 minutes, add 1 cup of heavy cream and 2 cups of cooked/roasted chicken. Cook for an additional 4-5 minutes, stirring gently.

Remove the pot from heat and stir in ½ cup of freshly grated Parmesan cheese, 2 cups of baby spinach, and ¼ cup of freshly chopped basil. Season with salt and pepper to taste.