Prep the chicken: Pat chicken pieces dry and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and Italian seasoning. This helps build flavor and a good sear.

Sear in batches: Heat oil in a large skillet over medium-high. Add half the chicken in a single layer and sear 3–4 minutes per side until golden and mostly cooked. Transfer to a plate and repeat with remaining chicken.

Sauté aromatics: Lower heat to medium. Add butter. Once melted, stir in garlic and onion powder. Cook 30–60 seconds until fragrant, scraping up browned bits.

Build the sauce base: Pour in chicken broth and bring to a simmer for 1–2 minutes to reduce slightly. Add cream cheese and stir until smooth and melted.

Make it creamy: Stir in heavy cream and crushed red pepper flakes if using. Simmer gently 2–3 minutes to thicken slightly. Avoid boiling to prevent splitting.

Add greens and artichokes: Fold in spinach (in batches if needed) until wilted. Add drained artichoke hearts and simmer 1–2 minutes to warm through.

Finish with cheese and lemon: Stir in Parmesan until smooth. Add lemon zest and 1–2 teaspoons lemon juice. Taste and adjust salt and pepper.

Return chicken to pan: Add the seared chicken and any juices. Simmer 2–3 minutes, stirring, until chicken is cooked through and sauce is silky.

Garnish and serve: Sprinkle with parsley. Serve alone, or with cauliflower rice, zucchini noodles, or roasted asparagus.