01 - 
                Ladle the finished dish into bowls. Sprinkle each with a generous mound of parmesan. Dig in right away.
              
              
              
                02 - 
                When it’s off the stove, pour in the heavy cream. Give it all one last stir for a creamy twist. Taste and adjust salt and pepper if it needs a little more.
              
              
              
                03 - 
                Pop the dry rotini into your simmering mix. Let it cook until the noodles have a bit of bite left—usually takes around 10 to 12 minutes, but check your box just in case.
              
              
              
                04 - 
                Splash in chicken broth. Turn up the heat till it boils, then bring it back to a comfy simmer. Shake in Italian herbs along with salt and pepper. Give it a taste if you want.
              
              
              
                05 - 
                Drop in the tomato paste. Stir for a minute, then add shredded chicken. Make sure it’s mixed well.
              
              
              
                06 - 
                Toss in those sun-dried tomatoes and fresh chopped basil. Let them soak up the heat for about a minute so flavors blend together.
              
              
              
                07 - 
                Heat up a big pot over medium heat. Pour in a splash of oil, toss in the onions and pressed garlic, and stir until everything’s soft with a little color.
              
              
              
                08 - 
                Before you turn on the stove, prep all the ingredients. Shred the chicken and chop up the veggies so they're ready to go.