Spinach and Artichoke Chicken Alfredo Pasta

3/4-1 lb. penne (could use part white, part wheat)
3 cups cubed, partially-cooked chicken (it will finish cooking while baking)(...this is a little less than 2 lbs. raw)
1 cup finely sliced fresh spinach
1 cup diced artichoke hearts (about 1/2 of a 14 oz. can)
1-1/2 cups homemade alfredo, divided
1 jar purchased Alfredo sauce
1/2 tsp. salt
3 oz. provolone slices
1 cup shredded mozzarella cheese
2 Tbl. grated Parmesan (bottled is fine)

Cook pasta until el dente, about 10 min. (It's ok if it's not totally soft yet, as it will soften more while it bakes.)  Drain and set aside.  Combine partially cooked diced chicken with diced artichoke hearts, sliced spinach, salt, 1/2 cup homemade Alfredo, and the whole jar of purchased Alfredo sauce.  (Add more Alfredo to desired sauciness.)    

Pre-heat oven to 350 degrees and spray oval baking dish.
Layer as follows:
Half the pasta
Provolone slices
1 cup homemade Alfredo
Half the chicken mixture
Remaining pasta
Mozzarella cheese
Remaining chicken mixture
Top with grated parmesan cheese

Cover with foil and bake about 30 min. or until cheeses are melted and it is bubbly.  Allow to set and cool a bit before serving.