My mother-in-law no longer has much of an appetite, but this soup always gets her going!

Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a boil. Add the heavy cream and grated Parmesan cheese, stirring until the cheese is melted and the broth is smooth.
Add the bowtie pasta to the pot and reduce the heat to a simmer. Cook until the pasta is tender, about 8-10 minutes, stirring occasionally to prevent sticking.
Return the cooked chicken to the pot. Season with salt, pepper, and crushed red pepper flakes, if using. Stir in the chopped spinach and Italian seasoning.
Simmer for an additional 5 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
Serve hot, garnished with additional Parmesan cheese and a sprinkle of black pepper, if desired.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. To add more vegetables, consider including chopped mushrooms, carrots, or zucchini at the same time you add the onions. If you prefer a vegetarian version, replace the chicken with cannellini beans or chickpeas and use vegetable broth instead of chicken broth. For a gluten-free option, use your favorite gluten-free pasta and ensure all other ingredients are certified gluten-free.