Prepare the Base

1. Heat Oil: In a large pot, heat the olive oil over medium heat.
2. Cook Onions: Add the chopped onion and sauté until softened, about 3-4 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

Cook the Chicken

1. Add Chicken: Add the diced chicken to the pot, cooking until browned on all sides, about 5-7 minutes.
2. Season: Season with salt, pepper, and dried Italian herbs.

Combine Ingredients

1. Add Artichokes and Broth: Stir in the chopped artichoke hearts and chicken broth, bringing the mixture to a simmer.
2. Add Cream: Reduce heat to low and stir in the heavy cream and softened cream cheese until fully incorporated.
3. Add Spinach: Fold in the chopped spinach, allowing it to wilt in the heat of the stew.

Finish and Serve

1. Melt Cheese (Optional): Stir in grated Parmesan cheese if using, allowing it to melt into the stew.
2. Adjust Seasoning: Taste and adjust seasoning as needed.
3. Serve: Ladle the stew into bowls and enjoy hot, optionally garnished with additional Parmesan.