Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux.
Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream.
Cook for another 5-10 minutes, or until mixture thickens.
Remove from heat and set aside until ready to use.
In a large stock pot or Dutch oven, heat olive oil over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened. Season with salt and pepper.
Add garlic and cook for another 1-2 minutes, or until fragrant, then seasoning with parsley, Italian seasoning and red pepper flakes.
Pour in white wine and cook for 2 minutes, scraping up browned bits on bottom of pan, then add bay leaves and pour in chicken broth.
Add shredded chicken and ditalini and bring to a boil, then reduce heat to low and simmer for 15-20 minutes.
Add thickened roux and cook for 5 minutes, or until mixture is warmed through and pasta is al dente.
Stir in parmesan cheese until melted and serve hot.
Top with fresh parsley and enjoy.
