Cut the chicken into bite sized pieces and toss in the seasoning.
Heat the oil in a large, deep pan set over high heat. Add the chicken and cook 5-7 minutes, or until browned.
Reduce the heat to low and add the pasta, broth, water, and lemon juice. Cover and simmer 18-22 minutes, or until the pasta is al dente.
Uncover and stir in the artichokes, spinach, and lemon zest. Cook until the spinach is wilted. Season to taste with salt and pepper. Serve with lemon wedges and top with parmesan, if desired.