Step 1

Preheat oven to 400°F. Grease a 2-quart baking dish (such as 11 x 7-inch or deep 8-inch or 9-inch square); set aside.

Step 2

Cook the pasta in a large pot of salted boiling water, according to package directions for al dente. Drain.

Step 3

In a large bowl, whisk together Alfredo sauce, cream cheese, garlic, vinegar, lemon zest and lemon juice, pepper, and ½ teaspoon kosher salt until combined. Stir in the cooked pasta, chicken, artichokes, and spinach.

Step 4

Pour the mixture into the prepared baking dish.

Step 5

Sprinkle mozzarella cheese on top.

Step 6

In a small bowl, stir together breadcrumbs, Parmesan cheese, and melted butter. Sprinkle breadcrumb mixture evenly over the casserole.

Step 7

Bake, uncovered, until golden brown and heated through, about 15 minutes. Cover the casserole loosely with foil about halfway through the baking time if the topping is starting to get too dark.

Step 8

Garnish with crushed red pepper flakes and chopped fresh herbs, if desired.