Add the seasoned chicken, artichoke hearts, spinach, pimentos, minced garlic and parsley flakes to the skillet. Stir until well-combined.
Bake for 20 to 30 minutes, or until the chicken reads at least 165 degrees F on a digital thermometer.
Remove hot skillet from oven carefully.
Add the gluten free spaghetti, butter, grated cheese, and additional SP&C if desired to the skillet.
I only had 1 cup of spinach on hand. I recently tried this using 2 cups of spinach, and the dinner batch was great. However, all of the leftovers turned green. They tasted good, but were very visually unappealing. I'm going to stick with 1 cup or less of spinach going forward.