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Season the chicken all over with 1 teaspoon of the salt.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
Once the oil is glistening, add the chicken.
Cover and cook until the internal temperature registers 165°F on an instant read thermometer, 6 to 8 minutes per side.
Transfer the chicken to a cutting board to rest.
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the butter and stir until melted.
Sprinkle in the flour and cook, whisking, until fully incorporated, about 1 minute.
Whisk in the chicken stock, milk, and cream cheese until fully incorporated.
Bring to a simmer and cook, whisking until smooth and slightly thickened.
Stir in the spinach, basil, artichoke hearts, and the remaining 1 teaspoon of salt until the spinach is wilted and the artichokes are warmed through, about 4-5 minutes.
Stir in the Parmesan.
Nestle the cooked chicken into the sauce and turn to coat.
Sprinkle it with parmesan, basil, and pepper.
Serve with crusty bread on the side.