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Pasta--Chicken, Spinach, and Artichoke Pasta Bake
Ingredients
- 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
- kosher salt
- 1/2 tsp black pepper
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