Instructions

• Preheat oven to 375°F and set a 2‑quart baking dish aside.
• Bring a large pot of water to a boil. Add 2 ½ cups uncooked penne rigate and cook according to package directions until al dente. Drain well and keep warm.
• Dice 2 chicken breasts into bite-sized pieces. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Add 2 Tablespoons all-purpose flour and toss the chicken to coat evenly.
• Heat a large nonstick skillet over medium-high heat. Add the floured chicken and cook, stirring occasionally, until the chicken is no longer pink and is cooked through, about 6–8 minutes. Transfer the cooked chicken to a plate.
• In a large mixing bowl, beat together ½ cup sour cream (or Greek yogurt), 4 oz softened cream cheese, 1 pkg dry Ranch mix, and ¼ cup half and half (or whole milk) until smooth.
• If using frozen spinach (5 oz), thaw and squeeze out excess liquid before adding. If using fresh spinach (4 oz), roughly chop. Stir the prepared spinach into the cream mixture until evenly distributed.
• Add the drained pasta and cooked chicken to the bowl with the spinach-cream mixture. Stir until everything is evenly coated.
• Transfer the pasta mixture to the prepared 2‑quart baking dish and spread into an even layer. If not baking immediately, cover and refrigerate until ready to bake.
• Sprinkle 1 ¼ cups shredded mozzarella cheese evenly over the top. Bake in the preheated 375°F oven for 10 minutes if serving immediately; if baking from chilled, bake 20–25 minutes or until heated through and the cheese is melted.
• Optional: for browned spots on the cheese, broil on low for 2–3 minutes, watching closely. Remove from oven and let stand at room temperature for 10 minutes before serving.