This cheesy delight is something my entire family claps for!

1. Preheat your oven to 375°F (190°C). Cook the penne pasta according to the package instructions, then drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Cook the chicken in the skillet until browned and cooked through, about 7-10 minutes.

3. Add the baby spinach and cherry tomatoes to the skillet with the chicken. Cook until the spinach is wilted and the tomatoes are slightly softened, about 3 minutes. Remove from heat.

4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly browned. Gradually add the milk and heavy cream, whisking constantly until the mixture thickens and starts to bubble.

5. Reduce the heat to low and stir in 1 1/2 cups of Fontina cheese and 1/2 cup of Parmesan cheese until melted and smooth.

6. Combine the cooked pasta, chicken and vegetable mixture, and cheese sauce in a large mixing bowl. Stir until everything is evenly coated.