1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1 cup heavy cream
Kosher salt and freshly ground pepper, to taste
1 (16 oz.) box uncooked ditalini or tubetti or shell pasta
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
3 carrots, peeled and diced
3 ribs celery, diced
4 cloves garlic, minced
1 tablespoon dried parsley
1/2 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes, optional
1/4 cup dry white wine
2 bay leaves
1 parmesan rind, optional
4-5 cups low-sodium chicken broth
4 cups rotisserie chicken, shredded
2 cups parmesan cheese, grated
Kosher salt and freshly ground pepper, to taste
Fresh parsley, garnish


Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux.
Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream.
Cook for another 5-10 minutes, or until mixture thickens.
Remove from heat and set aside until ready to use.

In a large stock pot or Dutch oven, heat olive oil over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened. Season with salt and pepper.
Add garlic and cook for another 1-2 minutes, or until fragrant, then seasoning with parsley, Italian seasoning and red pepper flakes.
Pour in white wine and cook for 2 minutes, scraping up browned bits on bottom of pan, then add bay leaves and pour in chicken broth.
Add shredded chicken and ditalini and bring to a boil, then reduce heat to low and simmer for 15-20 minutes.
Add thickened roux and cook for 5 minutes, or until mixture is warmed through and pasta is al dente.
Stir in parmesan cheese until melted and serve hot.
Top with fresh parsley and enjoy.