1. Season the chicken pieces with Cajun seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden and cooked through. Remove from skillet and set aside.

2. In the same skillet, add the remaining 2 tablespoons of olive oil and butter. Add minced garlic and cook for 1 minute. Then add chopped artichokes and cook for another 2 minutes. Toss in the spinach and cook until just wilted, about 1-2 minutes.

3. Lower heat to medium. Pour in the heavy cream and stir to deglaze the pan. Simmer for 3-4 minutes, then stir in Parmesan cheese. Continue to stir until cheese is fully melted and the sauce is smooth. Taste and adjust with salt and pepper.

4. While the sauce is simmering, cook the pasta in a large pot of salted boiling water until al dente (usually 10-12 minutes). Drain and reserve 1/4 cup pasta water.

5. Add the cooked pasta into the sauce, tossing to coat. Use pasta water to thin sauce if needed. Return chicken bites on top and warm through for 2 minutes. Garnish with fresh parsley and red pepper flakes before serving.