Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.

Season the chicken. Pat dry and toss with 1 teaspoon salt, 1/2 teaspoon black pepper, and Italian seasoning if using.

Sear the chicken. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Cook 4 to 6 minutes, stirring once or twice, until cooked through and golden. Transfer to a plate.

Sauté aromatics. Lower heat to medium. Add remaining olive oil and butter. Stir in shallot and a pinch of salt. Cook 2 to 3 minutes until soft. Add garlic and red pepper flakes. Cook 30 seconds until fragrant.

Add artichokes. Stir in drained artichokes and cook 2 minutes to reduce excess moisture and boost flavor.

Build the sauce. Pour in chicken broth and bring to a gentle simmer, scraping up browned bits. Add cream and cream cheese. Stir until smooth and slightly thickened, about 3 to 4 minutes.

Wilt the spinach. Add spinach in handfuls, stirring until just wilted. If using frozen, make sure it’s squeezed dry before adding.

Add cheese and lemon. Off heat, stir in Parmesan and lemon zest. Squeeze in lemon juice to taste. Season with salt and pepper. The sauce should be creamy and well seasoned with a bright finish.

Toss it all together. Return chicken and any juices to the skillet. Add drained pasta. Toss over low heat, splashing in reserved pasta water a little at a time until the sauce clings to the noodles and everything looks glossy.

Serve. Top with extra Parmesan, black pepper, and a pinch more red pepper flakes if you like some heat.