Preheat the oven to 400°F. In a large bowl, combine cottage cheese, mayonnaise, lemon zest and juice, garlic powder, and dried parsley. Stir until combined well.

Pat dry chicken breasts with a paper towel and cube the chicken breasts into small 1-inch pieces.

Transfer the chicken to the creamy dressing. Add drained artichoke hearts, roughly chopped spinach, and ¾ cup of shredded cheese. Fold all ingredients until they are all evenly coated with the creamy mixture.

Transfer the mixture to a medium-size baking dish. Top with remaining shredded cheese, tuck in torn pieces of prosciutto, and sprinkle with Parmesan cheese. Bake uncovered for 25-30 minutes or until the chicken is cooked through.