Cheesy Chicken, Artichoke, & Spinach Bake
14 ounces penne pasta
2 tablespoons butter
1/2 medium onion, diced
3 garlic cloves, minced
4 ounces cream cheese, softened
1 cup sour cream
1/4 cup half & half
3/4 cup shredded Parmesan cheese
10 ounces package of frozen spinach (thawed, squeeze out extra moisture), or 2 cups chopped fresh spinach
1 1/4 cup shredded mozzarella cheese
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 can artichoke hearts (13.5 ounces), roughly chopped
3 cups chopped cooked chicken
Preheat oven to 425 degrees. Grease a 9 x 13 inch baking dish.
Cook pasta to al dente. Rinse with cold water and set aside.
While pasta is cooking, over medium heat melt butter in medium size pan. Add onion and cook for 8 minutes. Add the garlic and continue cooking for 2 minutes. Add cream cheese and stir until it is melted in and incorporated. Reduce heat to low, and add sour cream, half & half, Parmesan cheese, 3/4 cup of the mozzarella, spinach, salt, and pepper. Stir until everything is incorporated and a thick sauce forms.
In a large bowl combine the artichoke hearts and the chicken. Pour the sauce over top and gently stir until everything is coated. Transfer to the prepared baking dish. Top with remaining mozzarella cheese. Bake for 15-20 minutes or until bubbly and brown on top. Enjoy!