Bring a large pot of salted water to a boil. Add the 8 oz of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside, reserving about ½ cup of pasta water to help loosen the sauce later if needed.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken breast seasoned with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden on the edges. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Lower the heat and stir in 1 cup of cream cheese and 1 cup of sour cream. Mix gently until the cheeses melt and combine into a smooth, creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Fold in the chopped fresh spinach and drained, chopped artichoke hearts. Cook for 2-3 minutes until the spinach wilts and the artichokes are heated through.
Return the cooked chicken to the skillet. Add the drained penne pasta, then sprinkle in 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese. Gently toss everything together until the cheeses melt and the pasta is well coated with the creamy sauce. Adjust seasoning with more salt and pepper if needed.
Scoop the Creamy Spinach Artichoke Chicken Penne onto plates or bowls. For an extra touch, garnish with a sprinkle of Parmesan or fresh herbs like parsley or basil. Serve immediately with a crisp salad or warm garlic bread for a complete meal.
