Bring a large pot of salted water to a boil. Add 12 ounces of penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken, seasoned with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for 6-8 minutes until browned.

Using the same skillet, add 3 cups of fresh spinach and sauté over medium heat for 2-3 minutes until wilted.

In a mixing bowl, combine 1 cup of basil pesto and 1 cup of heavy cream. Fold in sautéed spinach, cooked chicken, penne pasta, and half of the mozzarella cheese.

Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish, top with remaining mozzarella and Parmesan cheese.

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