Cook pasta according to package directions until al dente. Drain and set aside. Run through cold water to stop the cooking process.

Season the cubed chicken with a few drizzles of olive oil, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper.

In a large skillet, heat a few drizzles of olive oil over medium heat. Add the chicken and cook until golden brown and fully cooked through in the center, about 5 to 6 minutes. Add the artichoke hearts and sauté for another 2 minutes. Transfer to a plate and set aside.

Add a few more drizzles of oil and sauté garlic for 1 minute until fragrant. Add the crushed tomatoes and chopped basil, and bring to a light simmer for about 2 minutes.

Next, add heavy cream. Bring to a light simmer. Season with salt and pepper to taste. Then, stir in the granulated sugar to reduce the acidity of the tomatoes, adjusting to taste.

Add the chicken and artichokes back, along with the cooked fettuccine and spinach. Toss everything until combined and coated in the creamy sauce.