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GETTING READY
Put the butter in a big pot and melt it over medium heat. To make roux, mix in flour after butter has melted.
Whisk in the milk and heavy cream while the roux cooks for two to three minutes, or until it becomes golden.
To thicken the mixture, cook for an additional 5 to 10 minutes.
Take off the heat and let it sit until you're ready to use it.
After the onion, carrot, and celery have softened, sauté them for 8 to 10 minutes in olive oil in a big stock pot or Dutch oven over medium-high heat. Add salt and pepper to taste.
After the garlic has been cooking for a minute or two, or until it begins to release its aroma, add the parsley, Italian seasoning, and red pepper flakes.
After 2 minutes of cooking, scraping away any browned pieces from the pan bottom with the white wine, add the bay leaves and chicken broth.
Bring the ditalini and shredded chicken to a boil, then lower the heat to low and simmer for fifteen to twenty minutes.
Warm the sauce and cook the pasta until it is al dente for 5 minutes after adding the thickened roux.
Before serving hot, melt the parmesan cheese by stirring it in.
Before serving, garnish with chopped parsley.
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