In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, and mushrooms until tender. Add in the artichokes and flour and cook for another minute.
Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the penne and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
Remove from the heat and parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.