Preheat the oven to 350ºF and lightly spray a 9x13-inch baking dish with cooking spray.
Cook the penne pasta according to package directions until al dente, drain in a colander, and return to the pot.
In the pot with the drained pasta, add the Alfredo sauce, sour cream, ricotta, minced garlic, chopped cooked chicken, beaten eggs, grated Parmesan, thawed and well-drained spinach, and chopped artichoke hearts; stir until evenly combined.
Spread the pasta mixture evenly into the prepared baking dish.
Sprinkle the mozzarella cheese evenly over the top of the casserole.
Bake the casserole uncovered for 30 minutes, or until bubbly and the cheese is melted and lightly golden.
