In a large skillet, heat the olive oil. Add the garlic and cook until just fragrant, about 30 seconds, being careful not to burn it.
Add the chicken and season with salt and pepper.
Cook the chicken until no longer visibly pink, about 2 minutes. It will continue to cook with the rest of the dish.
Add the uncooked pasta, chicken stock, and heavy cream. Cover and bring to a boil. Remove the cover and reduce to a simmer. You should see intermitent bubbles. Stir, cook for 10 -15 minutes or until the pasta is tender.
Stir in the artichoke hearts and spinach. Continue stirring until the spinach is wilted.
Stir in the cheese and allow it to melt. Serve immediately.