1. Season the chicken breasts or thighs all over with the teaspoon of Italian Seasoning plus a large pinch of salt and pepper.

2. In a large pan, add a large drizzle of olive oil on medium high heat. Once heated, add the seasoned chicken. Sear and cook on each side, about 4 minutes each side. Remove chicken and place on a separate plate.

3. In the same pan, add the chopped onion (1/2 onion), stir and cook for a few minutes until the onions are soft. Then add the 1 Tablespoon of minced garlic and stir together. Cook for about 1 minute.

4. Pour the 3 cups chicken broth, 16 oz Penne Pasta, 1 can (14 oz) chopped artichoke hearts, 1 1/2 cups heavy cream, 1 teaspoon oregano and pinch of red pepper flakes. Stir everything together.

5. Add the chicken back into sauce and pasta. Heat together until the mixture just starts to boil. Turn heat to  medium, cover pan with a lid and cook for about 15 minutes. Stir every couple minutes.

6. After 15 minutes, remove chicken from the pan and transfer to a cutting board. Slice chicken into strips or pieces.

7. Add the 1 cup of shredded mozzarella and 1/4 cup shredded parmesan cheese to the pasta and stir together. Next add the 5 oz bag of baby spinach. Mix together until spinach is wilted.

8. Add the chicken pieces back into the past and mix everything together. Serve right away, add more shredded parmesan on top. Enjoy!