Cheesy Italian Spinach and Chicken Casserole

A very big meal even for four people (especially with a salad and garlic toast) so adjust accordingly if need be.

1(13.25oz) package of whole wheat pasta (shells, macaroni, etc)
1 tsp EVOO
3 cloves of garlic, chopped
1 (16oz) package of frozen spinach, defrosted and drained
1 lb cooked chicken breasts, cubed
1 (14.5oz) can of diced tomatoes
1/2 tsp salt
1/2 tsp black pepper
2 (8oz) packages of cream cheese, softened
2 tbsp chives
1 1/2 tbsp onion flakes
1 1/2 tsp red pepper flakes
3/4 to 1 c heavy cream, divided
2 c shredded mozzarella cheese
10 basil leaves, torn
1/2 c parmesan cheese
1 c panko
1 tbsp garlic powder

Preheat oven to 375 F.  Cook pasta according to al dente instructions, drain well.  In a small bowl, combine cream cheese, chives, onion flakes, and red pepper flakes.  Set aside.  In a mediumskillet, heat EVOO over medium heat.  Cook garlic and spinach 1-2 minutes, do not burn.  In a large bowl, combine pasta, chicken, tomatoes, garlic mixture, and cream cheese mixture.  Mix well and season with salt and pepper.  Stir in mozzarella cheese.  Stir in 1/2 c of heavy cream.  Grease a 13x9 pan and pour enough heavy cream to coat bottom of pan.  Pour pasta mixture into pan.   Bake 35-40 minutes until bubbly, covered.  In a small bowl, combine panko, parmesan cheese, basil leaves, and garlic powder.  When casserole is done, remove cover, top with panko mixture and continue to cook for additional 15 minutes.  Place under broiler to brown top of dish.