adapted from Pasta Revolution from America's Test Kitchen
Serves 6-8
12 ounces penne (3 1/2 cups)
2 Tbsp unsalted butter
1 onion, chopped fine
3 garlic cloves, crushed
3 Tbsp all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream
18 ounces frozen artichoke hearts, thawed, patted dry, and quartered (I had one can of artichoke hearts, about 14 oz.)
10 ounces of frozen spinach, thawed, squeezed dry and chopped fine. (I used fresh spinach which I steamed and chopped fine, about 8 ounces.)
10 ounces mozzarella cheese, shredded (2 1/2 cups)
2 ounces Parmesan cheese, grated (1 cup)
2 Tbsp lemon juice
4 cups shredded cooked chicken
Preheat oven to 450° F.
In a large Dutch oven bring 4 quarts of water to a boil. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly al dente. Drain pasta and set aside.
In another large pot, add butter, and melt over medium heat. Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth and cream until smooth and bring to simmer. Stir in artichokes and spinach and continue to simmer until vegetables are heated through, about 1 minute.
Stir in 1 1/2 cups mozzarella and 1/2 cup Parmesan until melted. Off heat, stir in lemon juice and season with salt and pepper to taste. fold in cooked pasta and shredded chicken, breaking up any clumps of pasta. Pour into 13 X 9-inch baking dish and sprinkle with remaining 1 cup mozzarella and remaining 1/4 cup Parmesan. Bake until bubbling around edges and cheese is spotty brown, 12 to 15 minutes. Let cool for 10 to 15 minutes and serve.