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 and release their aromatics. This step creates the flavor foundation for the entire soup—don't rush it, as the gentle heat helps develop the spices' complexity rather than making them taste raw.

Pour the chicken broth into the pot with the aromatic base, then nestle the raw chicken breasts into the liquid. Add the sun-dried tomatoes and bring the mixture to a simmer over medium-high heat. Cover the pot and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. While the chicken cooks, I like to start boiling water for the pasta in a separate pot to keep momentum—this way you're not waiting for water to boil later.

While the chicken finishes cooking, boil the pasta in the separate pot according to package directions (usually 8-10 minutes for campanelle or broken lasagna sheets). Drain and set aside. Once the chicken is fully cooked, carefully remove it from the soup pot and place it on a cutting board. Shred the chicken using two forks or your hands, then set aside. The soup will continue to simmer gently while you work.

In a small bowl, whisk together the half-and-half and cornstarch until completely smooth—this prevents lumps from forming when you add it to the hot soup. Slowly pour this mixture into the simmering soup while stirring constantly. Continue stirring for 1-2 minutes until the soup thickens slightly and becomes creamy. The cornstarch acts as a thickener while the half-and-half adds richness without being too heavy.

Return the shredded chicken from Step 3 to the pot, then add the cooked pasta and fresh spinach. Stir gently and let everything heat through for 1-2 minutes until the spinach wilts. Taste the soup and adjust seasoning if needed. The soup is now ready to serve. I find the spinach adds a nice earthiness that balances the richness of the cream, so don't skip it even if you're not normally a spinach person.

Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, grated Parmesan, and shredded mozzarella. The warm soup will gently soften the cheeses, creating pockets of creaminess throughout each spoonful, much like you'd find in a traditional lasagna.