Start to boil water for pasta, and cook pasta according to package directions.
Cube chicken breast and season with salt and pepper.
Heat 3 tablespoons olive oil over medium heat and cook chicken just until done and then set aside. Save pan and renderings from chicken.
Thoroughly drain spinach and artichokes and set aside.
In the pan used for the chicken, add the 2 tablespoons of olive oil and bring to a medium heat. Cook garlic about 30 seconds taking care not to get it too brown.
Add the the cream and heat until very hot and just bubbly, but not to a boil. Add the chicken stock and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to the sauce. Add the nutmeg and bring to a slow simmer to cook out starchy taste.
Lightly toss in the spinach, artichokes, pasta, and chicken to heat.