Dump-and-Bake Chicken Pesto Alfredo Pasta

Name: Dump-and-Bake Chicken Pesto Alfredo Pasta
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Cuisine: American, Italian
Ingredients: 1 (22 ounce) jar Alfredo sauce (or 1 ½ 15-ounce jars) ((approximately 2 ½ cups total)); 3 cups chicken broth; ¼ cup white wine ((or sub with additional chicken broth or water)); ¼ cup prepared basil pesto; 2 teaspoons Italian seasoning; ½ teaspoon crushed red pepper flakes ((use less, or omit entirely if you don’t like it spicy)); ½ teaspoon garlic powder; ¼ teaspoon onion powder; 2 cups diced rotisserie chicken ((or other diced cooked chicken)); 1 (16 ounce) package uncooked mezzi rigatoni pasta ((or other similar short pasta shape such as rotini or penne)); 1 (14.5 ounce) can petite diced tomatoes, (well drained); 2 cups fresh baby spinach leaves, (coarsely chopped); 1 cup shredded Italian cheese blend or mozzarella cheese; Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish