Jasper's Chicken Florentine

Source: Restaurant Recipes

1 1/2 pounds pasta, combination of spirals, bow-tie and penne
2 tablespoons olive oil
2 pounds boneless, skinless chicken breast, cut into bite-size pieces
3 cups Alfredo Sauce (recipe follows)
2 (9 ounce) boxes frozen spinach, thawed and well-drained
1 pound shredded mozzarella cheese
8 ounces shredded Parmesan cheese
Chopped parsley, for garnish

Boil pasta until al dente (cooking time will probably be less than package directions, so test for doneness). Drain. Heat olive oil in a large pan over medium-high heat; add chicken and saut