Spinach Artichoke creamy pasta

Ingredients

• 12 oz. pasta
• 1 tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 3 c. baby spinach
• 1 15-oz. can artichoke hearts, quartered
• 1 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 3 tbsp. butter
• 2 tbsp. all-purpose flour
• 1/2 c. low-sodium chicken broth
• 1/2 c. milk
• 1 c. shredded mozzarella
• 1/4 c. shredded Parmesan, plus more for garnish

Directions

1. In a large pot of salted boiling water, cook pasta. 
2. Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and spinach and cook until wilted, 3 minutes, then add artichokes and cook until heated through. Set aside.
3. Add chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 6 minutes per side. Set aside.
4. To skillet, add butter and let melt. Add flour and whisk until combined, then add chicken broth, milk, and cheese. Season with salt and pepper.
5. Return cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.
6. Garnish with Parm and serve.