Bring large pot of water to a boil. Salt generously and add pasta. Cook to al dente according to package directions.
While pasta is cooking, make the sauce. In a large skillet, heat butter and olive oil over medium heat.
Add in garlic and chopped baby kale until fragrant and tender, about 2 minutes.
Sprinkle in flour. Stir and cook for 1 minute. Whisk in milk to prevent lumps and reduce heat to medium low.
Incorporate chicken bouillon paste, basil, thyme, oregano, red pepper flakes, salt, and black pepper.
Add in cooked, shredded chicken, artichoke hearts, and parmesan cheese. Stir to combine.
Heat for about 3 minutes until sauce starts to thicken and chicken is heated through.
Toss with hot pasta to coat, topping with more cheese if desired, and serve.
