1 box (12 ounces) bow tie-shaped pasta, cooked according to package directions
2 chicken breasts, diced into bite-size pieces
2 tablespoons Italian seasoning
Half a small onion, about 1/4 cup, diced
Garlic-infused olive oil
Salt and black pepper
10 ounces chopped frozen spinach, thawed and drained of excess water
8 ounces fresh mushrooms, chopped (or use canned mushrooms)
1 jar good quality spaghetti or marinara sauce (or use homemade)
8 ounces cream cheese, softened
8 ounces mozzarella cheese
Parmesan cheese

Cook pasta according to package instructions; set aside.

Season the chicken pieces with the Italian seasoning, combining to coat the pieces well. In a large skillet, drizzle a few tablespoons of the garlic-infused olive oil, and cook the chicken pieces and diced onion over medium-high heat until the chicken is nicely browned and the onions are translucent, about 5 to 7 minutes. Drain any excess oil, and season with salt and black pepper to taste.

In a large bowl, combine the cooked chicken, thawed chopped spinach, mushrooms, cooked pasta and cream cheese. Stir to combine. Add the spaghetti sauce, and stir until all the ingredients are evenly coated.

Pour the chicken and pasta mixture into a greased 9 x 13-inch baking dish. Top the casserole with the 8 ounces of mozzarella cheese. Bake at 350 degrees Fahrenheit for 30 to 40 minutes, or until the cheese is nicely browned and the casserole is bubbling. To serve, grate fresh Parmesan over the top of each serving.