Chicken and Spinach Pasta Bake

Preheat the oven to 375°F and coat a 2-quart casserole dish with cooking spray. Boil a large pot of salted water, add the pasta, and cook for about 2 minutes less than the package instructions. Drain and transfer to a large mixing bowl.

In a large skillet over medium heat, cook the spinach with ¼ cup of water until wilted. Drain and press out excess water, then set aside.

Heat olive oil in the skillet, add cubed chicken, and cook for 2 minutes until it begins to turn white. Add salt, pepper, garlic powder, onion powder, basil, oregano, and onion, stirring to combine.

Cook for 3-4 minutes until the chicken is light golden brown. Transfer to a plate, leaving oil in the skillet. Add more olive oil if needed, then cook onions for 3-4 minutes until softened.

Add flour to the skillet, stir to dissolve, and cook for 1 minute. Stir in milk, bring to a boil, and let bubble for 5 minutes, stirring constantly. Reduce heat, add cream cheese, and stir until melted. Add Parmesan, garlic powder, salt, and pepper, then remove from heat.

Chop the spinach and stir into the sauce. Pour the sauce over the pasta, add the chicken, and toss to combine. Transfer to the casserole dish, top with mozzarella, and bake for 25–30 minutes until the cheese is golden brown and the sauce is bubbly.