8ouncesfarfalle pasta,or your favorite cut of pasta
kosher salt and pepper
12ouncesfresh baby spinach
1(14 ounce) jar artichoke hearts in brine, drained and chopped
1 ½cupsheavy cream
finely grated parmesan cheese,for topping
Preheat the oven to 400 degrees F.
Bring a pot of salted water to a boil and cook the pasta according to the instructions. Drain and set it aside until you’re ready to use it.
Heat the olive oil in a large oven-safe skillet over medium heat. Stir in the onions and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until the onions soften. Stir in the spinach and the chopped artichoke hearts. Cook for another 5 minutes, stirring often, until the spinach wilts. Stir in the shredded chicken.
Stir in the pasta. Stir in the cream and chicken stock until combined. Continue to heat until the liquid is simmering. Stir in the mozzarella. Add on the ricotta cheese in dollops and sprinkle on some parmesan cheese.
Bake for 25 to 30 minutes, until the pasta is hot and cheesy and bubbly. Sprinkle with parmesan and serve. I like to give it a quick stir before serving!