Step 1: In a bowl, toss chicken pieces with 1 tbsp olive oil, minced garlic, paprika, salt, and black pepper. Set aside to marinate for 10 minutes.
Step 2: Cook fettuccine according to package directions until al dente. Drain and set aside.
Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken bites and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Step 5: Stir in chopped artichoke hearts and fresh spinach, cooking for 2-3 minutes until spinach wilts.
Step 6: Pour in heavy cream, add Parmesan cheese, Cajun seasoning, and red pepper flakes (if using). Stir well and simmer for 5 minutes until sauce thickens slightly.
Step 7: Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
Step 8: Serve pasta topped with garlic chicken bites, garnished with extra Parmesan if desired.