Fill the stock pot with a gallon of salted water.
Heat the large pot of water over high heat until rapidly boiling.
Add rigatoni to pot, stirring briefly to prevent sticking.
Cook until a little bit below al dente, about 10 minutes (according to package directions).
Strain pasta through a colander.
Heat a large skillet over medium-high heat.
Add oil to pan, allowing to heat through for 30 seconds.
Salt and black pepper chicken.
Add chicken pieces to the large skillet to sear in an even single layer.
Allow chicken to sear to a golden brown, once the other side is uniformly opaque, turn and sear other side until golden brown.
Add garlic and stir, sauté briefly, for about 15 seconds.
Add artichoke hearts, oregano, and red pepper flakes.
Add fresh spinach, stirring in with tongs to wilt.
Add dry white wine and lemon to deglaze pan.
Add cream to pan, stirring to combine all ingredients.
Allow cream to boil and reduce in order to thicken slightly.
Taste the sauce for seasoning, adjust with salt and black pepper.
Add cooked pasta to pan and stir to coat evenly with the cream sauce and combine all ingredients.
Add Asiago cheese, stirring in, reserving a small amount to garnish with.
Serve with a small amount of Asiago cheese to garnish.
