1. Bring a large pot of lightly salted water to a rolling boil. Add linguine and cook uncovered until al dente, about 11 minutes. Drain thoroughly in a colander in the sink.
Season chicken with salt and pepper while pasta cooks. In a large skillet over medium heat, brown chicken in olive oil for 10 minutes, stirring often. Add garlic, mushrooms, roasted red peppers, and artichoke hearts. Simmer until mushrooms release juices, about 5-8 minutes. Add spinach and simmer until wilted, about 2 minutes.
Scoop the cooked linguine into a bowl, mix in the basil pesto. Serve the pasta on 2 plates, top with the chicken mixture, and sprinkle Parmesan cheese over each plate before serving.