Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken with salt, pepper, and herbs de Provence for 4-5 minutes per side; let rest before slicing.
Cook pasta in boiling salted water until al dente; reserve 1 cup of pasta water, then drain.
Add remaining oil to the skillet, sauté garlic for 30 seconds, then stir in artichoke hearts and spinach; cook until spinach wilts.
Combine cooked pasta, pasta water, lemon juice and zest, and Parmesan; toss to combine. Top with sliced chicken and extra Parmesan if desired. Serve immediately.
Notes
Use frozen spinach for convenience, and adjust seasoning to taste.