Creamy Spinach, Artichoke and Chicken Pasta

This was basically spinach artichoke dip that is allowed for dinner since there was chicken and pasta involved. Definitely a delicious dish and I don't even want to think about the calories...BUT whatever, I am pregnant-- so I need to get those extra calories in :)
The picture is pretty pathetic because we dug into it before I could get a pic!

I was eating when I took the pic...thus the fork.

3 Large Chicken Breasts, cut into bite-sized pieces
1 Tbsp. Italian Seasoning
1 Tsp. Sea Salt
1 Tsp. Pepper
1 Tbsp. Garlic Powder
3 Tbsp. Butter, divided
1 8.5oz Can Artichokes, drained and chopped
3 Garlic Cloves, chopped
1 Bag Baby Spinach
1 Box Penne Pasta
1/4 C. Grated Parmesan Cheese
1/4 C. Mayonnaise
1/3 C. Cream Cheese
Crushed Red Pepper
Sea Salt and Pepper to taste
1/2 C. Shredded Mozzarella Cheese

Preheat oven to 400 degrees. Bring water to a boil and add pasta. Toss the chicken with the Italian seasoning, salt, pepper and garlic powder. In a large pan, heat 2 tbsp. butter and throw the chicken into the pan and sauté until cooked. Remove chicken but leave butter and drippings. Add the artichokes and garlic, sauté for about 2 minutes and then add the spinach and cook until wilted.

At this point the pasta should be done (cook for 10 minutes). Drain and put back in large pot. Add 1  tablespoon butter and stir. Add the mayo, cream cheese, parmesan and stir until all melted and covering the pasta. Add in the spinach/artichoke mixture and the chicken. Season with salt, pepper and a little crushed pepper. Transfer into a casserole dish and cover with the mozzarella. Cover with tin foil and bake for 20 minutes. Remove the foil and cook for 5 more minutes, when the cheese is melted and bubbly.

Dangerously delicious!
Enjoy,
e