Preheat the oven to 350°F and spray an 8 x 12 inch baking dish with cooking spray.
Cook the rigatoni in salted boiling water per the instructions on the box, until al dente.
While the pasta is cooking, in a large mixing bowl, mix together, the Alfredo sauce, milk, basil pesto and alouette cheese, onion powder and red pepper flakes. Season with salt and black pepper to your taste.
After the pasta is finished cooking, drain well, then add to the sauce.
Fold in the chopped and drained artichoke hearts, chopped chicken and roughly chopped ham. Next, add the spinach. Mix well.
Now that the pasta has cooled, add 1 1/2 cups of the shredded Italian cheese blend. Taste and adjust the salt and pepper to your taste.
In a small mixing bowl, mix together the breadcrumbs, shredded Parmesan cheese, melted light butter and seasonings.
Pour the pasta mixture into the prepared baking dish and sprinkle the buttered breadcrumbs on top. Sprinkle with the 1/2 cup of remaining Italian shredded cheese.
Place into the oven and bake for 35 minutes or until the top is crispy and golden.