Cook chicken either in the oven or on the stovetop and cube it.
Cook the pasta for 1 minute less than the directions call for. This is because you want the pasta slightly undercooked so that it doesn’t become mushy after freezing and reheating. Drain the pasta.
In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.
Add the cooked, cubed chicken, pasta mixture and spinach to a large resealable freezer bag.
Remove the extra air and seal before freezing.
On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.
The chicken, spinach, and penne Alfredo has everything you need for a complete meal. Serve it on its own or pair it with a salad and some bread.