Ingredients:

  • 2 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1.5 cups shredded mozzarella cheese, divided
  • 0.5 cup grated parmesan cheese
  • 0.25 cup heavy cream
  • 10 oz fresh baby spinach, chopped
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the chopped spinach and minced garlic, sautéing for 3-5 minutes until wilted and fragrant.
  2. Transfer the sautéed spinach to a colander and press down with a spoon to remove all excess liquid.
  3. In a large mixing bowl, combine softened cream cheese, parmesan, half of the mozzarella, heavy cream, onion powder, smoked paprika, salt, and pepper. Stir until smooth.
  4. Fold the drained spinach and cubed raw chicken breasts into the cheese mixture until thoroughly coated.
  5. Spread the mixture evenly into a 9x13-inch baking dish and top with the remaining mozzarella cheese.
  6. Bake at 375°F (190°C) for 25 minutes, or until the sauce is bubbling.
  7. Switch oven to broil for the final 2-3 minutes until the cheese crust is mahogany-colored and sizzling.