Begin by bringing a large pot of salted water to a boil over high heat. Add fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water for later use, then drain the pasta and set it aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic, sautéing for about 1 minute until fragrant and slightly golden. Toss in drained and chopped artichoke hearts, cooking for an additional 3-4 minutes until warmed through and lightly caramelized.

Stir in chopped fresh spinach and continuously stir for 2-3 minutes until wilted and bright green.

Pour in heavy cream, mixing it well with the sautéed spinach and artichokes. Sprinkle in garlic powder and season with salt and pepper to taste. Allow to simmer for about 3-5 minutes over low heat until it thickens slightly.

Reduce heat to low, gradually add grated Parmesan cheese, stirring until melted and blended. If the sauce becomes too thick, gently mix in reserved pasta water.

Carefully add the drained fettuccine to the skillet, tossing it in the sauce until every strand is thoroughly coated.

Sprinkle freshly chopped parsley on top for a burst of color. Serve immediately while hot.