Boil water on a large pot and add in 2 tsp. or sea salt. Once boiling, add the noodles.
If you're making this with the chicken, add the olive oil to a warm pan and let it heat.
Then salt and pepper both sides of the chicken and add it to the pan. Cook for about 3 minutes per side. Remove the chicken from the pan and lightly (and carefully) wipe it out.
Add in another 2 Tbsp. of extra virgin olive oil and let it heat through on medium heat. Then add the shallots and grated garlic. Stir continuously until the shallot start to cartelize. About 3 minutes.
Add the artichoke hearts to the pan and heat for about 5 minutes, stirring continuously.
Turn the heat to low and add the heavy cream and simmer about two minutes.
Add in the lemon juice, pasta water and the salt and pepper.
Then add the chicken back to the pan and let simmer 2 minutes.
Add the lemon zest and add the pasta to the pan. Mix well. Use tongs if you need to to get the pasta fully covered in the sauce.
Add in the spinach and mix until it begins to wilt. Then add in the Parmesan cheese and mix well.
Lastly, add salt and pepper to taste, the rest of the lemon zest on top, the fresh basil and a sprinkle of red pepper flakes. Serve and enjoy!