Bring a large pot of salted water to a boil. Cook the ziti according to package instructions until al dente. Drain and set aside.

Season the diced chicken with ¼ tsp salt, ¼ tsp pepper, garlic powder, and onion powder.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.

In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the Greek yogurt and milk until fully combined and creamy.

Mix in ¾ cup mozzarella, Parmesan cheese, minced garlic, and remaining salt and pepper.

Add the cooked pasta, chicken, spinach, and chopped artichokes to the bowl. Stir until everything is evenly coated.

Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish. Spoon the mixture into the prepared dish and spread evenly.

Sprinkle the remaining mozzarella over the top. Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly.

Broil for 1 to 2 minutes, watching closely, until the top is lightly golden.

Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if desired.