1. Start by seasoning the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. This step always reminds me of helping my abuela in the kitchen, where garlic was the start of many delicious dishes.
3. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, allowing the sauce to begin thickening.
4. Stir in the Parmesan cheese until melted and the sauce becomes creamy. Add the spinach, artichokes, Italian seasoning, and red pepper flakes. Cook until the spinach wilts and the artichokes are heated through.
5. Return the chicken to the skillet, nestling it in the sauce. Spoon some of the sauce over the chicken to ensure each piece is well-coated. Simmer for another 3-4 minutes, allowing the flavors to meld.

My tip: Don’t rush the sauce. Letting it simmer slowly is key to achieving that perfect creamy texture.