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Begin by having all of your ingredients prepared and cooked ahead of time.
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That means your chicken and your pasta.
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The other ingredients should be prepared as well.
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You can prepare all of your vegetables get them diced or chopped while the pasta and chicken are cooking.
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Preheat your oven to 350 F.
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Bring a skillet to medium-high heat.
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Add in the olive oil, then toss in the peppers, onions, spinach and garlic.
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You only want to cook for a few minutes to sweat the onions and garlic, and slightly wilt the spinach.
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After a few minutes, remove the skillet from the stove.
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Into a saucepan over medium heat, add the butter, and let it completely melt.
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Next, add in the flour, and incorporate this into the butter, mixing with a wooden spoon for about 3 minutes.
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It will begin to turn a nutty brown color.
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This is good.
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Slowly add in the half-and-half, then the milk.
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Raise the heat a bit, and continue stirring for about 5 minutes, if not longer, until the sauce begins to thicken.
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Season the sauce with the salt, pepper and Old Bay, and give a good stir.
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Add in the cheese.
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Stir it, then remove the saucepan from the heat.
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Into a large mixing bowl, add in the pasta, sauteed veggies, chicken and kielbasa.
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Give it a good stir, then pour in the sauce.
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Continue to stir until all of your ingredients are nicely coated with the cheese sauce.
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Pour this mixture into a large casserole dish (I used a deep 9x9 baking dish) and place in the oven for 25 minutes, or until the cheese is nice and bubbly.
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When you pull this dish out of the oven, it is a thing of delight.
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The spinach balances out the creaminess of the pasta, and then the smokey punch of the kielbasa along with the garlic and onion hits you.
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My oh my, this one was delicious.
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To plate, simply serve at the table and dig in.
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My wife and I were in heaven when we took our first bite.
