Cook the pasta as written on pack to al dente, drain well and set aside.
I1. n a large pot over medium-high heat, add butter and let it melt. Add onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
Then add the chicken cubes, salt and pepper, stir to combine. Cook just to get a little color on the chicken, stirring occasionally.
Sprinkle the flour over the chicken and veggies, stir to coat everything and continue cooking for 2 to 3 minutes.
Stir in chicken stock, cooking cream and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
Add cooked pasta to the pot and cook for 2 minutes.
Remove the pot from the heat and sprinkle a handful of parmesan cheese over the soup and stir, once it has melted add another handful and so on until all cheese is in.
Add fresh baby spinach and stir then pour into soup bowls, garnish with more red pepper flakes and serve.