Sauté aromatics: In a large Dutch oven or soup pot, melt the butter over medium heat. Add diced onion and cook for 5–7 minutes until softened and lightly golden. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 more minute.

Simmer chicken: Pour in the chicken broth, then add the raw chicken breasts and sun-dried tomatoes (if using). Bring to a simmer, cover, and cook over medium-low heat for 15–20 minutes, or until chicken is cooked through.

Cook pasta: While the soup simmers, cook pasta in a separate pot until just al dente. Drain and set aside.

Shred chicken: Remove the cooked chicken, shred it with two forks, and return it to the soup.

Cream it up: In a small bowl, whisk together the half-and-half and cornstarch to make a slurry. Stir it into the soup and cook for 2–3 minutes until slightly thickened.

Add greens & pasta: Stir in the spinach and cooked pasta. Simmer until the spinach wilts and everything is heated through.

Finish & serve: Ladle the soup into bowls and top with a scoop of ricotta and a sprinkle of Parmesan or mozzarella. Serve hot with crusty bread!