Add Parmesan cheese. Stir to combine. Remove from heat. Pour about 1/4 of the sauce into the bottom of a 9-inch x 13-inch baking dish. Spread the sauce over bottom of the dish. Add frozen ravioli to the baking dish and spread into an even layer. Top pasta with chopped spinach and chicken so the ravioli is covered.. Combine the alfredo sauce and chicken in a large skillet and warm through over medium heat. In the meantime, cook the ravioli according to package instructions and strain, retaining ½ cup of the pasta cooking water. Add the ravioli and parsley to the skillet and toss to incorporate, adding cooking water to the pan a little at a time if needed.

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Spray a 9x13 casserole dish with nonstick cooking spray. In a large bowl combine both jars of Alfredo sauce, melted butter, heavy cream, minced garlic and 1/2 cup of parmesan cheese. Stir to combine ingredients. Add the cooked ravioli and stir to coat. Pour into the casserole dish and add chopped chicken.. Brown off the diced chicken in a skillet, sprinkle with pepper and garlic salt. Saute till cooked all the way through. Set aside. Boil ravioli and drain. Mix ravioli, chicken, sauce and mozzarella. Place in 9x13 baking dish. Bake at 350 till top is slightly browned (about 15 minutes). Serve with salad or garlic bread.