Begin by shredding your cooked rotisserie chicken into bite-sized pieces and set it aside.

In the large pot, pour in your chicken broth and add Italian seasoning along with crushed red pepper. Heat over medium until it reaches a gentle simmer, about 5 minutes.

Once the broth mixture is simmering, add the shredded chicken, small pasta, sun-dried tomatoes, and half & half. Stir everything together and let cook for about 5 more minutes.

Keep the soup simmering on medium heat until the pasta is al dente, around 8-10 minutes depending on pasta type.

Once the pasta reaches the desired doneness, lower the heat and stir in the Boursin cheese until it fully melts. Remove from heat and garnish with fresh parsley or basil and parmesan cheese. Serve hot.