Preheat your oven to 350°F (175°C) and grease a baking dish with olive oil.

Cook the fettuccine in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.

In a skillet, heat olive oil and sauté cherry tomatoes for 3-4 minutes; add spinach and cook until wilted, about 2 minutes. Remove from heat.

In a bowl, combine fettuccine, shredded chicken, tomatoes, and spinach. Add Alfredo sauce, garlic powder, and Italian seasoning, mixing thoroughly.

Transfer mixture to the greased baking dish, spreading out evenly.

Sprinkle mozzarella and Parmesan cheese on top for even coverage.

Bake in preheated oven for 25-30 minutes until cheese is melted and golden brown.

Let rest for 5-10 minutes before serving. Optionally garnish with fresh basil.