Heat olive oil in a deep skillet over medium heat. Sprinkle salt and pepper over cubed chicken, add to pan; cook 3 minutes. Add Garlic Garlic Seasoning and chopped onion to the pan; flip chicken pieces to cook on other side. Cook for another 3 minutes. Add artichokes and sundried tomatoes (including juice) and chicken broth. Bring to a bubbling boil (about 3-5 minutes). Stir in pasta. Cover. Reduce heat to simmer for about 10 minutes, stirring occasionally. Stir in shredded cheese, Greek cream cheese and Artichoke & Spinach Warm Dip Mix. Cover and simmer for another 10 minutes. Add spinach; mixing it into the pasta. Cook for another 5 minutes or until spinach wilts. Serve immediately.