Heat 2 tablespoons olive oil and red pepper flakes in large saucepan over medium heat. Add shallot and garlic. Cook until soft, about 3 minutes.

Mix parsley, garlic powder, black pepper, and cayenne pepper together in a small bowl; set aside.

Bring a large pot of water to a boil for the pasta.

Meanwhile, place chicken into the saucepan and sprinkle spice mixture on top. Cook and stir until chicken is still slightly pink, 5 to 7 minutes. Add lemon juice, capers, and Dijon mustard. Cook, stirring frequently, for 2 minutes.

Add quinoa pasta and remaining 1 tablespoon olive oil to the boiling water. Return to a boil and cook, stirring frequently, until tender yet firm to the bite, 10 to 15 minutes.

Add artichoke hearts to the chicken mixture and cook for 3 minutes. Fold in spinach and heat until wilted.

Drain pasta and immediately stir into the chicken mixture; saute for 2 minutes.