Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken, season with salt and pepper to taste and saute until cooked through. Set aside.

Add remaining olive oil to the skillet and saute garlic until fragrant, about 20 seconds. Stir in cream cheese and milk and allow to come to a boil. Add spinach and artichokes and cook until the greens start to wilt.

Meanwhile, cook pasta according to package directions and drain well, reserving at least one cup of cooking liquid.

Add cooked chicken, pasta, and parmesan cheese to the skillet and toss until the pasta is evenly coated with the sauce. If necessary, add reserved cooking liquid a little at a time to achieve desired consistency. Season with salt and pepper to taste.

Garnish with parsley and serve immediately.