Start by bringing a large pot of salted water to a rolling boil. Add the fusilli pasta and cook it for about 8–10 minutes, or until al dente. Once cooked, drain the pasta, reserving a bit of the pasta water.

While the pasta is cooking, heat a large skillet over medium-high heat and drizzle in the olive oil. Add the minced garlic, sautéing for about 30 seconds until fragrant and slightly golden.

Introduce the diced chicken breast to the skillet, searing for about 7–8 minutes until golden brown and reaches an internal temperature of 165°F.

Once the chicken is cooked through, stir in the chopped artichoke hearts and sauté for an additional 2 minutes.

Reduce the heat to medium-low, then pour in the heavy cream. Stir gently and add the freshly grated Parmesan cheese, allowing the mixture to simmer for about 3–4 minutes.

Gently fold the cooked fusilli into the creamy sauce, ensuring every twist of pasta is coated. If the sauce is too thick, add a splash of reserved pasta water and serve immediately.