Begin by heating 2 tablespoons of olive oil and 1 tablespoon of butter in a large soup pot over medium heat. Once the butter melts and begins to foam, gather your chopped onion, peeled and chopped carrots, and a pinch of salt. Add them to the pot and sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Next, stir in 6 cloves of minced garlic and cook for an additional 30 seconds, allowing the garlic's aroma to fill your kitchen. As the garlic becomes fragrant, be cautious not to let it brown.

Now, nestle 1 pound of raw chicken breasts or thighs into the pot with the sautéed vegetables. Pour in 6 cups of low-sodium chicken broth and add 1 teaspoon of Italian seasoning. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, or until the chicken is tender and easily shreds with a fork.

After the chicken has cooked, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot.

Add 1 cup of small pasta to the pot, stirring to combine. Allow the pasta to cook uncovered for 8-10 minutes, or until it reaches al dente.

Once the pasta is perfectly cooked, turn off the heat and let the soup cool for a few minutes. Gradually stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese.

To finish, add freshly chopped parsley to the pot for a burst of color and flavor. Taste the soup and adjust seasoning with salt and black pepper as desired.