Spaghetti with Baby Artichokes

1: Melt the butter in a deep cast iron pan over medium heat. Add the olive oil, shallot, and garlic and cook for 3 minutes or until the shallot is tender.

2: Add the chicken breast and season lightly with salt and white pepper. Cook, undisturbed, until browned on one side.

3: Add the chicken stock and pasta. Cover and cook for 8-10 minutes or until the pasta has absorbed 90% of the liquid.

4: Remove the lid and reduce the heat to medium-low. Add the cream, artichokes, and spinach. Stir well, being careful not to break apart the artichokes.

5: Add the parmesan, pesto, and red chili flakes. Stir until well incorporated and the cheese is melted. Season to taste with salt and white pepper. Serve immediately.