Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the finely diced onion, carrots, and celery (soffritto). Sauté for 8 to 10 minutes, stirring occasionally, until vegetables are soft and the onion is translucent.

Increase heat slightly and add the ground chicken to the pot. Cook while breaking the meat into small crumbles with a wooden spoon until browned and no longer pink.

Stir in the minced garlic and tomato paste. Cook for 2 to 3 minutes, allowing the tomato paste to caramelize and turn a deep brick-red color.

Pour in the dry white wine to deglaze the pan. Use a spatula to scrape up all the browned bits (fond) from the bottom. Simmer for 2 minutes until the liquid reduces by half.

Add the crushed tomatoes, chicken broth, dried oregano, dried thyme, and red pepper flakes. Season with salt and black pepper.

Bring the sauce to a gentle boil, then reduce heat to low. Cover partially and simmer for 30 minutes, stirring occasionally to prevent sticking.

Remove the lid and stir in the whole milk or cream. Simmer uncovered for an additional 5 to 10 minutes until the sauce reaches a thick, velvety consistency.

Stir in the grated Parmesan cheese and fresh basil. Taste and adjust seasoning with additional salt or pepper as needed.

Serve immediately over al dente tagliatelle, pappardelle, or rigatoni.