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Heat your skillet to medium high heat and add preferred oil.
Season your chicken with Old Bay and sauté. Cook in the pan until done and remove. Leave the brown bits in the pan.
Add one tbsp of butter and then your garlic and onion. Sauté until fragrant, about 1 minute.
Add some seasonings to your pan, I used Old Bay and Red Pepper Flakes.
Chop your spinach and artichoke hearts into smaller, more manageable pieces and toss into your pan with the garlic and onion. Sauté for a couple of minutes until the spinach is wilted.
Add you 16 oz of heavy cream and ½ block of cream cheese. Let this simmer until the cream cheese is fully incorporated, stirring occasionally.
Turn the heat down to low to medium and add in your shredded cheese. Let the sauce thicken and turn off the heat of the stove.
Add ¼ cup of sour cream and ⅓ cup of Parmesan cheese.
Once the sauce is done, add in your cooked pasta and chicken. Squeeze some lemon juice over the top and garnish with parmesan, red pepper flake, and parsley!