In a large pot, combine 4 cups of chicken broth, 1 cup of half & half, and 2 teaspoons of Italian seasoning over medium heat. Stir gently and bring to a gentle simmer, allowing it to bubble softly for about 5 minutes.

Stir in 3 cups of shredded cooked chicken and 1 cup of small pasta into the simmering broth. Continue cooking for 10-15 minutes, or until the pasta is tender and the chicken is heated through.

Once the pasta is ready, reduce the heat to low and add in 8 ounces of Boursin cheese or your preferred dairy-free substitute. Stir continuously for about 3-5 minutes until the cheese melts completely.

Taste the soup, adjust the seasoning with salt, pepper, or crushed red pepper as needed, and allow to simmer gently for an additional 2-3 minutes before serving with freshly chopped parsley or basil.