Heat olive oil and butter in a large pot over medium heat.

Sauté chopped onions, carrots, and a pinch of salt until soft, about 5-7 minutes; then add minced garlic and cook for an additional 30 seconds.

Add raw chicken, low-sodium chicken broth, and Italian seasoning to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the chicken is tender and cooked through.

Remove the chicken and use two forks to shred it before returning it to the pot.

Stir in your chosen short pasta and cook until al dente, about 7-10 minutes, stirring occasionally.

Turn off the heat and let the soup cool for 2–3 minutes. Gradually add heavy cream and freshly grated parmesan, stirring until they melt smoothly into the soup.

Incorporate chopped parsley and season with salt and pepper to taste.

Serve hot, garnished with extra parmesan and a dash of black pepper.