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Preheat your oven to 375 degrees. Grease an 11x7 or 13x9 baking dish.
Cook the pasta until just under al dente (it will continue to cook in the oven). Drain and transfer it to the baking dish. Add the shredded chicken and fresh spinach.
Warm a saucepan or dutch oven over medium-high heat. Melt the butter. Once melted, add the flour, and whisk until combined and thick. Add the warm milk to the butter mixture, and stir until the sauce is thick and creamy. Add salt, pepper, paprika, oregano, garlic, and nutmeg. Mix until incorporated.Pour the bechamel sauce over the pasta mixture and stir until everything is well-coated. Sprinkle the shredded fontina cheese evenly on top.
Bake for 15-20 minutes or until the dish is bubbly and the cheese is melted. If the top isn't golden brown, switch to broil for 2-3 minutes, watching closely to prevent burning.