Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions; drain and keep warm.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and minced garlic and sauté, stirring, until the spinach is wilted; transfer to a bowl and keep warm.
Add the remaining 1 tablespoon olive oil to the skillet and increase heat to medium-high. Add the drained artichoke hearts and cook, tossing or shaking the pan occasionally, until lightly browned and heated through; remove and keep with the spinach.
Reduce heat to medium. In the same skillet, add the butter and softened cream cheese and whisk until smooth and combined.
Slowly whisk in the heavy cream, then stir in the grated Parmesan, salt, black pepper, and a pinch of red pepper flakes until the sauce is smooth and slightly thickened.
Add the wilted spinach and browned artichokes to the sauce and stir to combine and heat through.
Toss the hot cooked fettuccine with the sauce until evenly coated. Serve topped with diced tomato and extra Parmesan if desired.
