Preheat your oven to 400F. Grab a 4 1/2 quart casserole dish and spray it with cooking spray. This will prevent sticking and make cleanup a breeze.
Now, cook 1 pound of bowtie pasta according to the package directions. Once it’s done, drain it and return it to the pot. Keep it warm while you prepare the other ingredients.
In a large skillet, add 4 tablespoons of olive oil over medium-high heat. Once hot, add the chicken. Season generously with kosher salt, black pepper, and 1 tablespoon of Italian seasoning. Cook for about 5 minutes or until the chicken is cooked through. Stir and flip the pieces occasionally to ensure even cooking.
Add 3 to 4 cloves of minced garlic to the chicken and sauté for an additional minute until fragrant. Be sure to stir nearly constantly to prevent the garlic from burning.
Once cooked, transfer the chicken and its juices into the pot with the warm pasta. Add in 5 ounces of fresh baby spinach, 12 ounces of artichoke hearts, and the fire-roasted red peppers. Give it a good stir to combine everything well.
Drizzle in more olive oil if the mixture seems dry. You want it to be creamy and the spinach should just begin to wilt. Taste the mixture and adjust seasoning with more salt, pepper, or Italian seasoning if needed.
Pour the mixture into the prepared casserole dish. Sprinkle 2 cups of shredded Monterey Jack cheese evenly over the top.
Bake in the preheated oven for about 10 minutes, or until the cheese begins to turn a light golden brown. This creates a beautiful crust.
Once the cheese is golden, remove the casserole from the oven. Evenly sprinkle ⅓ cup of freshly grated Parmesan cheese over the top and return it to the oven for another 5 to 8 minutes. Alternatively, you can broil it on high for 2 minutes to achieve a deeper golden color. Keep a close watch to avoid burning.
Optionally garnish with fresh parsley before serving. This adds a lovely touch of color and freshness!
