In a large Dutch oven or soup pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 medium finely chopped onion and sauté for 3-4 minutes until translucent.

Stir in 3 minced garlic cloves, 2 teaspoons of Italian seasoning, 1 teaspoon of salt, ¼ teaspoon of pepper, and ⅛ teaspoon of red chili flakes. Cook for an additional minute.

Pour in 3 cups of chicken broth, then add 2 uncooked chicken breasts and ¼ cup of sun-dried tomatoes. Bring to a simmer and cover for 12-15 minutes.

While the chicken simmers, bring a pot of salted water to a boil and cook 2 cups of pasta until al dente, about 8-10 minutes. Drain and set aside.

Remove the chicken, shred it, and return it to the pot.

Whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch until smooth. Stir into the soup and cook for 1-2 minutes.

Add the shredded chicken, cooked pasta, and spinach, heating through until the spinach wilts.

Ladle the soup into bowls and top with ricotta, Parmesan, and mozzarella.