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

Cook pasta in salted water for 2 minutes less than package instructions, then drain.

Sauté chicken in olive oil, seasoned with salt and pepper, until golden brown on both sides.

Make the sauce by melting butter, adding garlic, then heavy cream and milk until thickened, and stir in pesto and parmesan.

Combine the cooked chicken, drained pasta, and spinach in the creamy sauce.

Transfer mixture to the baking dish, top with mozzarella and remaining parmesan.

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

Let rest for 5 minutes before serving.