Cook the pasta according to the package directions. Drain and set aside.
16 ounces dry penne pasta
Add the butter to a Dutch oven set over medium heat and allow it to melt.
2 tablespoons unsalted butter
Add the garlic; cook and stir for 30 seconds. Add the spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside.
3 cloves garlic, 6 ounces baby spinach
In the same pot, add the olive oil over medium-high heat. Season each side of each chicken breast with salt, pepper, and oregano. Cook on each side for approximately 8 minutes, or until fully cooked. Set aside and allow to rest for 5 minutes; slice into thin strips.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper, ½ teaspoon dried oregano
In the same Dutch oven, add the white wine to deglaze the pan. After the wine is simmering, scrape all the chicken bits to the center; they hold a ton of flavor!
½ cup white wine
Add in the heavy cream and bring to a simmer. Slowly stir in the mozzarella, parmesan, and cream cheese. Stir in the salt, pepper, and cayenne pepper. Heat through until all the cheese is melted and smooth.
2½ cups heavy cream, 2 cups freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 4 ounces reduced-fat cream cheese, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon cayenne pepper
Add the pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with the breadcrumbs. Serve immediately. Enjoy!
⅓ cup Panko breadcrumbs