INGREDIENTS
1
package (16 ounces) favorite pasta (I used rigatoni)
2 cups
cubed chicken, cooked
2 cups
shredded Italian cheese blend, divided
2 cups
fresh baby spinach
2 8 ounce cans
quartered artichoke, drained
Garlic Alfredo Sauce:
1/2 cup
butter
1 pint
heavy whipping cream (2 cups)
4 oz
cream cheese
1/2 tsp
minced garlic
1 tsp
garlic powder
1 tsp
italian seasoning
1/4 tsp
salt
1/4 tsp
pepper
1 cup
grated parmesan cheese