Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes.

In a skillet over medium heat, heat the olive oil. Season the chicken breasts with salt and pepper, then cook until golden brown and no longer pink, around 6-7 minutes per side.

Using the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Toss in the fresh spinach and artichoke hearts, cooking until the spinach is wilted.

Pour in the heavy cream while stirring gently. Add the grated Parmesan cheese, stirring continuously until melted and smooth, which should take about 2-3 minutes.

Slice the rested chicken and return it to the skillet. Add the drained fettuccine and mix gently, ensuring everything is well-coated with the creamy sauce.

Plate individual servings and sprinkle extra Parmesan cheese on top for that finishing touch.