Season the flour and coat the chicken, shaking off the excess flour.
Heat half the oil and butter in a large frying pan and fry the chicken in batches until cooked through, adding the remaining oil and butter between batches. Transfer to a plate and cover to keep warm.
Add the artichokes, wine, capers, garlic, zest and chilli flakes to the pan and let it bubble up and reduce a little. Add the spinach, turning to wilt. Season, then stir in the crème fraîche until melted and bubbling. Add the chicken with the resting juices, then stir in the pasta, turning to combine. Add the parsley and serve in warm shallow bowls.