Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the thawed and drained spinach, cooking for 2-3 minutes to remove excess moisture and combine the flavors.
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy. Fold in the chopped artichoke hearts and the sautéed onion-spinach mixture.
Add the cooked penne pasta to the sauce mixture, stirring gently to coat all the pasta evenly. If using, fold in the cooked and crumbled turkey bacon for added smoky flavor.
Transfer the pasta mixture to your baking dish. Sprinkle the top evenly with shredded mozzarella cheese. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving. This pasta bake pairs beautifully with a crisp green salad or some crusty bread for mopping up every last bit of sauce.
