Cook ½ cup uncooked quinoa according to package directions; set aside.

Place a large, oven-safe skillet over medium heat and melt 1 tablespoon unsalted butter.

Add ⅓ cup finely chopped red bell pepper, 1 cup roughly chopped artichoke hearts, and 2 cups roughly chopped fresh spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted.

Sprinkle in 2 tablespoons all-purpose flour and cook 1–2 minutes, stirring frequently.

Gradually whisk in 1 ¾ cups milk until smooth. Add 1 teaspoon chicken bouillon powder, ¾ teaspoon Italian seasoning, ¾ teaspoon onion powder, ½ teaspoon garlic powder, and black pepper to taste. Stir to combine.

Cook, stirring occasionally, until the sauce has thickened and is creamy (about 3–5 minutes).

Remove the skillet from heat and stir in ¼ cup plain Greek yogurt, 1 ½–2 cups shredded cooked chicken, ¾ cup shredded Italian cheese blend, and the cooked quinoa. Stir until the cheese is melted and the mixture is evenly combined.

In a small bowl, mix ½ cup Panko bread crumbs, ½ teaspoon dried parsley, and ½ teaspoon garlic seasoning (or ¼ teaspoon garlic powder). Add 1 tablespoon melted butter and stir until the crumbs are evenly coated.

Evenly sprinkle the breadcrumb mixture over the top of the skillet mixture.

Move an oven rack to be 4–6 inches from the broiler element and preheat the broiler to high. Broil the skillet 2–4 minutes, watching very closely, until the breadcrumbs are golden and toasted.

Remove from the oven and let rest a few minutes before serving.