16 oz rigatoni pasta
1 batch Alfredo sauce (or 1 jar of your favorite store-bought brand)
3 cups cooked chicken, roughly chopped or shredded
1 (10 oz) package frozen chopped spinach
1 (14 oz) can water-packed quartered artichoke hearts, drained
8 oz whole-milk mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 tsp black pepper
Preheat oven to 400 degrees. Spray a 2-quart baking dish with non-stick spray and set aside.
Boil a large pot of water and season with 1 Tbsp salt. Add pasta and cook for 7 minutes. Drain and return back to large pot.
Add the sauce, chicken, spinach, artichokes, 1 tsp salt, and black pepper to the pasta. Stir to combine. Season to taste with additional salt and pepper if necessary.
Pour half of the pasta into the bottom of the baking dish. Top with half of the mozzarella and half of the Parmesan. Add the remaining pasta and top with remaining cheese.
Cover with foil and bake for 30 minutes. Remove from oven and turn on broiler. Remove foil and place pasta under broiler for about 3 minutes or so, until the cheese is browned and bubbly.
Let rest for 5 minutes before serving.