Boil pasta according to instructions to al dente stage. Drain and reserve water.

In a large skillet over medium heat, cook the sausage and chicken 6 to 7 minutes or until cooked through. I used a non-stick pan and did not need oil. 

Remove sausage and chicken from pan. You need about 1 tablespoon grease in the pan. Pour off or any extra or if there is not enough use 1 tablespoon of the oil that the artichokes are packed in. 

On medium heat, add garlic to the pan with the oil/grease and cook about 30 seconds.

Add the chicken stock to the pan and bring it to a boil. Scrap the bottom of the pan. (Note, if you're using a non-stick pan you will need to use a wooden spoon or heat-resistant spatula.)

Add the heavy cream and bring to a boil. Cook until the sauce is slightly thick. 

Add the parmesan cheese, chicken, sausage, spinach, artichokes, and pasta to the pan. Toss to coat.

Add pasta water is needed to thin sauce.

Add seasonings. Stir.

Garnish with more cheese if desired.

Serve hot.