Drain and coarsely chop artichokes.

Mince chives.

Core tomato and cut into 1/2" dice.

Mince garlic.

Pat chicken dry.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side.

Transfer chicken to prepared baking sheet. Top evenly with mayonnaise and half the Parmesan (reserve remaining for pasta). Reserve pan; no need to wipe clean.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken roasts, cook pasta.

Once water in medium pot is boiling, add pasta and cook until al dente, 4-5 minutes.

Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.

Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.

Add garlic to hot pan and cook until fragrant, 30-60 seconds.

Stir in artichokes, tomato, 1/2 cup water, cream cheese, and a pinch of pepper. Bring to a simmer.

Once simmering, whisk or stir vigorously until creamy, 1-2 minutes.

Reduce heat to low. Stir in pasta until combined. If too thick, add pasta cooking water, 1 Tbsp at a time, until desired consistency is reached.

Add spinach and remaining Parmesan. Stir often until spinach wilts and cheese melts, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, garnishing pasta with chives. Bon appétit!