Chicken Florentine Pasta

1: Cook pasta according to package directions. Drain and set aside.

2: In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir for 30 seconds.

3: Add spinach; cook and stir just until wilted, about 1-2 minutes. Remove from pot and set aside.

4: In the 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.

5: Set aside chicken and allow to rest for 5 minutes; slice into thin strips.

6: In the same Dutch oven, add white wine to deglaze the pan. After wine is simmering, scrape all the chicken bits to the center.

7: Add in the heavy cream and bring to a simmer.

8: Slowly stir in mozzarella, parmesan, and cream cheese. Stir in salt, pepper, and cayenne pepper. Heat through until all the cheese is melted and smooth.

9: Add pasta to the sauce, tossing to fully coat.

10: Stir in the spinach mixture and chicken. Sprinkle with the bread crumbs. Serve immediately.