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["Preheat oven to 350.
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In a large pot, salt and boil water. Cook pasta until slightly more done than al dente.
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While pasta is cooking, cube the chicken breasts into 1/2"" pieces, salt and pepper. Then and saute in olive oil. When cooked through, splash tablespoon of white wine, cook off then set aside.
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Drain the artichokes, then cut the leaves off the hearts and roughly chop the meaty portion. Set aside.
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Saute the spinach in olive oil, drain liquid and finely chop. Set Aside.
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When the pasta is done, drain the water and return to the pot. Reduce heat to low. Add butter and stir until melted and evenly distributed, then add 1/2 & 1/2 and tablespoon of chicken broth. Add in the sour cream and whipped cream cheese. Stir gently, but well. Add in the chopped spinach, artichokes and chicken. Stir in 1/2 cup of the Parmesan. Add freshly ground pepper and garlic salt to taste. I use a few good shakes.
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Move the pasta mixture into a greased 9x13 baking dish.
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Top the pasta with the Cabot cheddar and the remaining parmesan.
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Bake 20 minutes, then turn broiler to low to brown the top.", "You can add a bit more sour cream and/or cream cheese if you want it even creamier. Give it a taste after get all the ingredients mixed in."]
