In a medium bowl combine the creamy poppy seed dressing and Raspberry vinaigrette dressing. Whisk together until combined. Cover and set in refrigerator.
In a large pot of water boil penne pasta and cook according to package directions. Drain water then run under cold water to cool pasta. Place drained pasta in a large bowl.
Add the cooked diced chicken, spinach leaves, sliced strawberries and pecans to pasta. Pour in desired amount of dressing. Gently toss to combine everything.
Serve immediately or let chill in fridge for 2 hours before serving. Enjoy!