Fill a large saucepan with water and bring it to a boil. Add kosher salt (up to 1 tablespoon) to season the pasta. Cook the gluten free penne according to package directions. Place a bowl under the strainer to catch the pasta water.

While the pasta cooks, rinse the spinach, slice the grape tomatoes in half, and separate the mozzarella pearls.

In the same saucepan, after the noodles are done cooking, add the garlic infused olive oil, heavy cream, Parmesan cheese, pesto, salt, pepper, and crushed red pepper flakes. No heat is needed. Stir until the pesto sauce is creamy.

Next, add the drained pasta to the sauce and stir gently until coated with sauce.

Stir in the shredded chicken, spinach, halved tomatoes, and mozzarella pearls. The spinach will wilt slightly, and the mozzarella will soften.