Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Dice the onion and mince the garlic.

Cut chicken into bite-sized cubes and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason lightly with salt and pepper.

Measure out all remaining ingredients.

Shred the cheeses.

Lightly oil or spray the half hotel pan or foil tray.

Bring a large pot of salted water to a boil. Add penne and cook until just al dente. Drain, toss with a drizzle of oil, and set aside.

Heat olive oil in a large frying pan over medium heat. Add diced onion and cook until softened, about 3 – 4 minutes.

Add garlic and cook for 1 minute more.

Add chicken pieces, cook for 2 – 3 minutes more. 

Stir in tomato paste, crushed tomatoes, basil, oregano, chili flakes, and a pinch of salt and pepper. Simmer 6 – 7 minutes. 

Stir in the cream and By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat to low. Simmer gently until sauce thickens slightly, about 5 minutes. Taste and adjust seasoning.

Stir the cooked pasta and spinach into the sauce until evenly coated. Mix in 1 cup mozzarella and ½ cup Parmesan. Pour mixture into the prepared half hotel pan. Top with remaining cheeses.

Cover with foil and bake at 375°F (190°C) for 25 – 30 minutes, removing foil for the last 10 minutes to brown the top.

To freeze, cool completely, wrap tightly in foil, label, and freeze. To reheat from frozen, bake covered at 350°F (175°C) for 60 – 75 minutes, or until heated through to 165°F (74°C).