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Season chicken and dice into bite sized cubes.
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Heat olive oil in large skillet over medium heat. Add chicken and garlic. Cook for 10-15 minutes, turning once throughout. Chicken should reach an internal temperature of 165 degrees.
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In a separate skillet, combine heavy cream, mayo, and cream cheese, over medium heat until cream cheese is melted. Add parmesan cheese and stir well.
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Add in chopped artichoke hearts and cook for 3 minutes on low.
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Then add in spinach and cook on low until wilted.
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Fold in cooked chicken and pasta.
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Serve immediately with garlic bread.