Prepare the white bechamel sauce first. In a small sauce pan, melt the 2 tablespoons butter and add 2 tablespoons all-purpose flour. Whisk the butter and flour, cooking for a few minutes to form a 'roux'. Begin adding the milk, 1/2 cup at a time, whisking continuously. Make sure to whisk until no clumps remain after each addition before adding more milk. Once all the milk is added, keep cooking the sauce over medium heat for a few minutes until it's steaming. Then add the parmesan cheese and whisk until melted. Cover the sauce and keep warm.

Also at this time, prepare the rotini pasta. Cook the pasta according to package instructions and drain a few minutes before it's done. The pasta will finish cooking in the sauce.

Prepare the chicken. Heat a large skillet over medium heat, add a drizzle of olive oil and the cubed chicken. Season with 1 teaspoon salt and cook to brown all over. Next, add the diced onion and garlic. Saute for a few minutes, then add the chopped marinated artichoke hearts and spices. Toss together, then add the chicken broth and white cooking wine. Mix everything together, cover the pan with a lid and simmer over medium-low heat for 20 minutes.

After 20 minutes, pour in the bechamel sauce and add the under-cooked pasta. Bring the sauce to a simmer and cook until pasta is done.

Add the spinach last. Add in portions if all of the spinach doesn't fit at once into the pan. It will wilt down quickly. Toss the wilted spinach together with the pasta and cook for 1 minute.

Serve hot with extra grated parmesan cheese on top, if desired.