1 1/2 pounds cooked chicken breasts or thighs, shredded
Heat a large dutch oven or stockpot over medium heat. Add the butter to the pot. Once the butter has melted, add the onion and garlic and cook until the onion is translucent and the garlic is fragrant.
Add the spinach, salt, pepper, and red pepper flakes to the pot and cook until the spinach is warmed through, about 5 minutes.
Add the cream cheese, and stirring frequently, cook until it has melted and mixed in with the veggies.
Add the chicken stock, increase the heat to high to bring to a boil, and then reduce to medium low to low to simmer.
Add the artichoke hearts, mozzarella cheese and parmesan cheese. Stirring frequently, cook until the cheeses are melted and mixed in, about 10 minutes
Stir in the heavy cream and the chicken and let simmer for an additional 20 to 30 minutes.