1. Heat olive oil in a large deep skillet over medium-high heat.

2. Season chicken cubes with salt and pepper and sauté until golden brown, about 5 minutes.

3. Remove chicken from the skillet and set aside.

4. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.

5. Pour in chicken broth and bring to a gentle boil, scraping any browned bits from the bottom.

6. Add pasta and cook uncovered over medium heat until most of the broth is absorbed, about 10 minutes.

7. Reduce heat to medium-low and stir in heavy cream, warming for 1 minute.

8. Add pesto and grated Parmesan, stirring until a smooth creamy pesto sauce forms.

9. Return chicken to the skillet and coat with the sauce.

10. Gently fold in artichoke hearts and spinach, if using, and cook for 2–3 minutes.

11. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice.

12. Serve hot, topped with extra Parmesan and fresh basil leaves.