In a large pot over medium heat, add the olive oil. Once shimmering, toss in the diced onion and minced garlic. Stir frequently for about 3-4 minutes until the onion is translucent.

Incorporate the shredded chicken and stir for 2-3 minutes to warm it through and infuse rich flavors.

Slowly pour in the chicken broth, stirring as you go. Bring the mixture to a gentle simmer over medium-high heat.

Add the pasta to the simmering broth. Stir well and cook according to package instructions for about 8-10 minutes until al dente.

Reduce the heat to low and add the cream and grated Parmesan cheese. Stir until combined and cheese is melted.

Sprinkle in Italian seasoning, along with salt and pepper to taste, and stir to distribute seasoning evenly.

Fold in the spinach until just wilted, about 1 minute, adding color and nutrition.

Ladle the soup into bowls and garnish with extra grated Parmesan and chopped fresh basil. Serve immediately.