Bring a pot of water to boiling and cook the pasta per the directions on the box.

Drizzle olive oil into a pan on the stove and cook the chicken through. Remove and cut into bite size pieces.

In the same hot pan, add the garlic and saute for 1 minutes. Add one bag of spinach and saute until withered. Set aside with the chicken. Saute the remaining bag of spinach until wilted.

Once the pasta is drained, place it back into the large stockpot. Add the chicken, spinach and garlic.

Add the alfredo sauce and pesto and stir until incorporated.

Spoon into two 9x13 pans that have been sprayed with cooking spray. Bake for 30 minutes at 350 degrees Fahrenheit.

If freezing, let thaw before cooking. Bake 1 hour on 350 degrees fahrenheit.