Creamy Spinach Artichoke Pasta

2 tablespoons olive oil
2 cloves garlic minced up tiny
1 pound chicken diced into bite-sized pieces (rotisserie chicken works perfect!)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chicken stock
1 cup heavy cream
1/2 pound penne pasta uncooked
14 oz can quartered artichoke hearts chopped up a bit more (drain them first!)
2 cups baby spinach or 1 packaged frozen spinach
1/4 cup parmesan the shredded kind (not the powdery stuff in the green container)
2 cups mozzarella shredded (pre-shredded saves precious minutes on busy nights)

Heat olive oil in large skillet. Add garlic and cook 30 seconds.
Add chicken, salt and pepper. Cook 2 minutes until mostly done.
Meanwhile, boil salted water and cook penne until al dente.
Drain and chop artichoke hearts. Keep spinach ready.
Add spinach, artichokes and cheeses to chicken skillet. Stir until melty and creamy.
Mix in drained pasta. If too thick, splash in pasta water.
Top with mozzarella and broil 2-3 minutes until bubbly.
Let rest briefly, then serve!