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

Bring a large pot of salted water to a boil, add pasta and cook 2 minutes less than package instructions. Drain and set aside.

In a large skillet, heat olive oil. Season chicken with salt and pepper, sauté for 5-6 minutes until cooked through. Cool and cut into pieces.

In the same skillet, melt butter, sauté garlic, then add heavy cream and whole milk. Stir until sauce thickens, then add pesto and Parmesan, mixing well.

Add cooked pasta, diced chicken, and spinach to the sauce. Toss gently until coated.

Transfer mixture to baking dish, top with mozzarella and extra Parmesan.

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

Allow to rest for 5 minutes before serving. Enjoy!