1/2 onion, chopped
2 cloves garlic, minced
4- ounces chive and onion cream cheese
1 cup sour cream
1 cup whole milk
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 t. salt
1 t. black pepper
1 t. crushed red pepper flakes
1 1/2 cups chopped fresh spinach
2 cups cooked chicken
1/2 cup fresh tomatoes
Preheat oven to 350 degrees F.
Coat a medium casserole dish with non-stick spray
Cook pasta in salted, boiling water to al dente. Drain and set aside.
While pasta is cooking, heat butter in a medium sauté pan set to medium heat. Add in the onion and garlic. Sauté to a crisp stage. Do not brown.
Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, and Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes. Stir until everything is well-combined and melted. Remove from heat.
Combine the pasta, chicken, spinach and tomatoes in a large bowl. Add in the sauce and gently stir to coat.
Pour into the prepared baking dish.
Top with the remaining mozzarella. Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. Top with basil and a sprinkling of Parmesan cheese.