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1Sear the chicken
Season chicken with salt and pepper. In a large pot, melt 2 tbsp butter over medium-high heat. Sear chicken until golden, about 4 minutes per side. Remove and set aside.
2Sauté the aromatics
Add the remaining butter to the pot. Sauté onion until softened, about 5 minutes. Add garlic, sun-dried tomatoes, red pepper flakes, oregano, and basil. Cook for 2 minutes.
3Simmer the chicken
Pour in chicken broth and bring to a simmer. Return chicken to pot and cook for 15 minutes until cooked through.
4Shred and return
Remove chicken, shred or dice it, then return to pot. Reduce heat to low.
5Add cream and finish
Stir in heavy cream and Parmesan until melted and smooth. Add spinach and cook until wilted, about 2 minutes.
6Serve
Adjust seasoning and serve garnished with fresh basil and extra Parmesan.
