Preheat your oven to 375°F (190°C).
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook until wilted.
In a large mixing bowl, combine the cooked pasta, shredded chicken, wilted spinach, ricotta cheese, 1/2 cup of mozzarella cheese, milk, salt, pepper, and oregano. Mix until everything is evenly coated.
Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly.
Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
Bake for 25-30 minutes, until the top is golden and bubbly.
Let it cool for a few minutes before serving.
Variations & Tips
Feel free to switch up the green element by using kale or Swiss chard instead of spinach. If you’re looking for a vegetarian option, simply omit the chicken and add in more vegetables like mushrooms or bell peppers. For a little extra kick, you can toss in some red pepper flakes or use a sharp cheddar cheese in place of the mozzarella. This dish is also freezer-friendly, so consider doubling the batch and saving one for later.
