Rinse and drain artichoke hearts, then chop into small pieces. Set aside in a small bowl. Mince 3 cloves garlic. Cut chicken into bite-sized pieces.

In a large pot over medium-high heat, saute chicken (salt and peppered to taste) and garlic in 1 tablespoon of oil until the chicken is cooked. Add artichoke hearts and cream cheese and stir until creamy. Spoon the mixture out into the small bowl used for the artichoke hearts.

Pour 5 1/2 cups of milk into the pot and bring to a boil, stirring occasionally to prevent scalding. Once boiling, add 1 tablespoon of olive oil and 1 pound of noodles, bending or breaking to make sure they submerge. Cover and reduce heat to maintain a low boil, stirring occasionally, until the noodles are cooked to al dente (done but still a little tough).

Add the chicken mixture back in, sprinkle in 1 teaspoon of salt, and toss in 6 cups of spinach. Stir and cover until the leaves are mostly wilted, keeping the heat low. Now add 1 cup of parmesan and mix until everything is well combined. (Serving size: 1 cup)