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Heat the oil in a large saucepan. Add the onion and saute for 10 minutes on low-medium heat, stirring occasionally until softened.
Add the garlic, herbs, salt, and pepper and cook for another 2 minutes. Add sundried tomatoes, chicken breasts, stock, and bay leaves. Bring to a boil, then simmer for 20 minutes or until chicken is cooked through.
Remove chicken and shred into large bite-size pieces.
Add in the half-and-half, cream cheese, and Dijon mustard. to the pot. Whisk until blended. Add drained artichoke hearts and cook for 10 minutes.
Return shredded chicken back to the pot and heat through for 2-3 minutes. Fold in the spinach and stir until softened. Season with more salt and pepper as needed.
Top with shaved parmesan cheese, fresh basil, and red pepper flakes (optional).