Drizzle chicken with 2 Tbsp. olive oil in large bowl. Season chicken with salt, pepper, Italian seasoning, and paprika. Toss to coat. Let sit while you gather the rest of the ingredients.

Add 1 Tbsp. olive oil to a Non Stick Saute Pan and heat over medium. Add half of chicken and sear until golden brown and cooked through, 3–5 minutes per side. Transfer to a Butcher Block to let cool. Repeat with remaining 1 Tbsp. oil and chicken (reserve juices in pan). Once cooled, cut into bite-size pieces.

Return Pan to medium heat with reserved juices. Add tomatoes, cover, and cook until softened and starting to split, about 2 minutes. Add artichoke hearts and garlic to Pan and heat over medium until golden brown, 1–2 minutes.

Add chicken broth and 1 ½ tsp. salt. Stir in half-and-half and pasta. Bring to a simmer, cover, and reduce heat to medium-low. Set timer for 1 minute shy of pasta package directions for al dente (do not let boil over).

Remove lid and stir in Parmesan. Add chicken and spinach, cover, and let simmer 1 minute. Remove lid, then carefully fold in spinach, allowing it to wilt and flavors to meld. Remove from heat. Taste and adjust seasoning.

Serve with additional Parmesan, crushed red pepper flakes, and basil, if desired.