Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with olive oil.

Bring a large pot of salted water to a boil, then add the penne or rigatoni. Cook for about 8-9 minutes until al dente, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced chicken, seasoning with salt and pepper, and cook for 5-6 minutes until golden brown. Remove from heat.

Melt a tablespoon of butter in the same skillet, add minced garlic, and sauté for 1 minute until fragrant. Then pour in heavy cream and whole milk, simmering for 2-3 minutes.

Mix in basil pesto and Parmesan cheese until the sauce is smooth and velvety.

Gently fold in the cooked chicken and pasta. If using spinach, add it to the mix. Toss everything until coated in the sauce.

Transfer the mixture into the prepared baking dish and spread evenly. Top with mozzarella and extra Parmesan.

Bake uncovered for 20-25 minutes until the cheese is bubbly and golden.

Allow to rest for 5 minutes before serving. Enjoy with loved ones!