1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Bring a large pot of salted water to a boil and cook pasta until one minute shy of al dente, then drain.

2. In a saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 30 seconds. Whisk in flour and cook for one minute.

3. Gradually whisk in milk and chicken broth, stirring until the mixture thickens and coats the back of a spoon. Reduce heat, stir in cream cheese until melted.

4. Add grated Parmesan cheese, salt, and black pepper. Stir until sauce is smooth and creamy.

5. In a large bowl, combine cooked pasta, shredded chicken, artichoke hearts, and spinach. Pour the sauce over the mixture and stir until evenly coated.

6. Transfer mixture to the prepared casserole dish. Sprinkle shredded mozzarella over the top, then evenly distribute the breadcrumb and Parmesan topping.

7. Bake for 25–30 minutes or until the casserole is bubbling and the top is golden brown. For extra crispness, broil for 2–3 minutes, watching closely to prevent burning.

8. Remove from oven and let the casserole rest for 5–10 minutes. Garnish with chopped parsley and serve warm.