In a blender or food processor, combine roasted red peppers, cream and 3/4 cup parmesan cheese. Cover and pulse on medium speed until smooth.

In a 5 quart Dutch oven, heat butter over medium high heat.

Add garlic and saute for 1 minute.

Add uncooked pasta, water, salt and pepper to pot. Heat to boiling. Allow to simmer for 10-12 minutes, stirring occasionally until pasta is al dente and most of the liquid is absorbed.

Add chicken and red pepper mixture to pot. Stir to combine. Continue heating for 5 minutes, until sauce begins to thicken.

Gradually add spinach, stirring constantly until spinach begins to wilt.

Remove from heat. Serve with remaining parmesan cheese