1 package penne pasta⠀
3 garlic cloves minced⠀
6 ounces fresh baby spinach⠀
1 tbsp. olive oil⠀
1 lb. Boneless Skinless Chicken Breast⠀
kosher salt⠀
Freshly ground black pepper⠀
1/2 tsp. oregano⠀
1/2 cup white wine⠀
2 1/2 cups heavy cream⠀
2 cups shredded mozzarella⠀
½ cup grated parmesan cheese⠀
4 ounces reduced-fat cream cheese⠀
1 teaspoon salt⠀
1/2 teaspoon pepper⠀
1/4 teaspoon cayenne pepper⠀
1/3 cup Italian-style panko bread crumbs⠀
Cook pasta according to package directions. Drain and set aside.⠀
In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot and set aside.⠀
In same pot, add 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.⠀
In the same dutch oven, add the white wine to deglaze the pan. After wine is simmering, scrape all the chicken bits to the center, they hold a ton of flavor! 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.⠀
Add pasta to the sauce, tossing to fully coat. Stir in the spinach mixture and the chicken. Sprinkle with the bread crumbs. Serve immediately. Enjoy!