In a large dutch oven, heat olive oil over medium heat then add onion and carrot. Saute for 3-4 minutes then add garlic and season with Italian seasoning, red pepper flakes, salt, and pepper.

Reduce heat to low. Add butter and mix in until fully melted. Sprinkle in flour and cook for about 1 minute.

Slowly pour in heavy cream then chicken broth. Increase heat to simmer soup for 5-7 minutes or until it begins to thicken.

Add pasta and shredded chicken and cook for another 6-8 minutes or until pasta is fully cooked.

Remove from heat and stir in mozzarella and parmesan. Garnish with fresh parsley.