Preheat an oven to 180 degrees C. Grease an oblong baking dish. Combine the bread crumbs, Parmesan cheese and olive oil in a small bowl until evenly moistened; set aside.
Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne then return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Meanwhile, combine the chicken in a bowl with the tasty cheese, spinach, tomatoes, alfredo sauce, pesto sauce and milk. Stir in the pasta once done then scoop into the prepared baking dish. Top with the bread crumb mixture.
Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.