Lightly grease a 9x13-inch baking dish with butter or cooking spray. Preheat your oven to 400°F (200°C).

Bring salted water to a boil in a large pot. Cook the penne or rigatoni pasta for about 2 minutes less than the package instructions indicate, then drain.

Heat a tablespoon of olive oil in a large skillet over medium heat. Season the chicken breast with salt and pepper; sauté for 5-6 minutes until cooked through and golden brown. Dice into bite-sized pieces.

In the same skillet, melt 2 tablespoons of butter, add minced garlic and sauté for about 1 minute. Pour in heavy cream and whole milk, simmer for 3-4 minutes, then stir in basil pesto and grated parmesan.

Return the diced chicken and cooked pasta to the sauce, mixing well. Optionally add baby spinach.

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

Bake uncovered for 20-25 minutes, until cheese is melted and golden. Let rest for 5 minutes before serving.