Step 1

Heat Dutch oven over medium-high heat.

Step 2

Add in oil and butter.

Step 3

Once butter is melted, add chopped onion. Cook for 3-4 minutes or until translucent. Add in garlic and cook for 1 additional minute.

Step 4

Sprinkle with flour and mix to form a paste. Cook, stirring constantly, for about 2-3 minutes, or until golden brown.

Step 5

Add the shredded chicken and sprinkle with Italian seasoning, salt, and pepper.

Step 6

Pour in chicken broth. Simmer on medium-low for 10 minutes.

Step 7

Add in Mafalda noodles and allow soup to simmer for 6-8 minutes, or until noodles are al dente.

Step 8

Add in chopped spinach, half and half, and cheeses. Stir until combined.

Step 9

Serve immediately.