1 (12-ounce) jar roasted red peppers, drained and sliced thinly in about 1-inch strips
2 cups tightly packed roughly chopped spinach
1–1/4 cups shredded Italian cheese blend, divided
Preheat your oven to 350 degrees F. Grease a casserole dish or cast iron skillet.
Prepare pasta according to package directions.
While the pasta is cooking, heat olive oil over moderate high heat and add cubed chicken. Cook 4-5 minutes (stirring constantly), or until cooked thoroughly and browned. Remove from heat and set aside.
Drain pasta once cooked. In a large bowl, combine the cooked pasta, Alfredo sauce, pesto, roasted red peppers, spinach, 1 cup of the shredded cheese blend and cooked chicken. Transfer to casserole dish or cast iron skillet and cover with aluminum foil. Bake for 30 minutes, or until thoroughly heated. Sprinkle with remaining 1/4 cup of shredded cheese.