In a large pot, heat a drizzle of olive oil over medium heat. Add one diced onion and a few minced garlic cloves, sautéing for about 3-4 minutes until the onion becomes translucent.

Next, add cubed boneless, skinless chicken to the pot. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is lightly browned.

Sprinkle in a generous blend of Italian herbs and season with salt and pepper to taste. Stir these flavors into the chicken for about 1-2 minutes.

Carefully pour in about 4 cups of chicken broth and raise the heat to bring the mixture to a gentle simmer.

Stir in your choice of small pasta and cook according to package instructions, typically 7-10 minutes.

Once the pasta is tender, reduce the heat and slowly stir in 1 cup of cream along with 1 cup of freshly grated Parmesan cheese.

Taste your creamy chicken parmesan pasta soup and adjust the seasoning if necessary.

Serve your soup hot, garnishing each bowl with a sprinkle of additional parmesan cheese and fresh herbs.