• Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
• Cook 1 (16-ounce) package penne pasta in a large pot according to the package directions.
• In a large bowl combine 2 cups cooked and cubed chicken, 1 cup shredded Italian cheese blend, 3 cups fresh baby spinach, and 1 (15-ounce) can crushed tomatoes.

Pesto Alfredo Sauce

• In a medium saucepan add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Cook over medium heat and whisk until melted.
• Add the jar of 1 (8.1-ounce) prepared pesto. Stir in the ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Continue to heat and whisk until smooth.
• Add 1 cup parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
• Drain the pasta and place it in a large bowl. Add the alfredo sauce and toss with the ingredients to coat well.
• Pour into the prepared pan. Add the remaining shredded Italian cheese blend on top of the casserole.

Topping

• In a small bowl, combine the ¼ cup seasoned bread crumbs, ¼ cup grated parmesan cheese, and 1 tablespoon olive oil. Sprinkle the mixture over the casserole.
• Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.