Preparation Steps

• Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
• Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute to bloom the spices.
• Pour the chicken broth into the pot and nestle the raw chicken breasts. Add sun-dried tomatoes and bring to a simmer.
• Cover and simmer for 12-15 minutes until chicken is cooked to 165°F.
• While chicken cooks, boil pasta in a separate pot according to package directions. Drain and set aside.
• Carefully remove chicken, shred it, and return to the pot. Whisk together half-and-half and cornstarch, then stir into the soup.
• Add cooked pasta and fresh spinach, stir gently, and let heat through.
• Ladle into bowls and top with ricotta, Parmesan, and mozzarella.