Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken breast and season with salt, pepper, onion powder, and garlic powder. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Toss in the chopped fresh spinach and cook until wilted, roughly 2 minutes. Remove from heat.
In a mixing bowl, combine softened cream cheese, sour cream, half of the shredded mozzarella, grated Parmesan, and red pepper flakes (if using). Mix until smooth and creamy.
Return the cooked chicken and sautéed spinach and garlic to the mixing bowl with the creamy sauce. Add the drained and chopped artichoke hearts and cooked penne pasta. Stir gently until well coated.
Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cheese on top is melted and golden brown.
Remove from oven and let rest for 5 minutes before serving. Serve with a green salad or crusty bread if desired.
