• Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare Your Ingredients

• Using a cutting board and sharp knife, slice 12 oz. skinless boneless chicken breast lengthwise into 1-inch pieces.
• On a separate cutting board and with a clean knife, mince 1/2 cup sweet onion. Chop 1/4 cup button mushrooms. Mince 2 tablespoons garlic. Remove the stems and coarsely chop 4 oz. fresh baby spinach.
• With a handheld grater, shred 1 cup mozzarella cheese. Grate 1/2 cup Parmesan cheese with a fine-edged zester.

Cook the Chicken and Pasta

• In a large skillet, cook the chicken in 3 tablespoons Extra Virgin olive oil. Sprinkle with 1 teaspoon seasoned salt and 1/2 teaspoon freshly ground black pepper. Cook until nicely browned. Remove from skillet and set aside.
• In a medium saucepan, cook 12 oz. bow tie pasta as directed on package. Reserve 1 cup of pasta water, and then drain the water from the pan. Drizzle the pasta with 1 tablespoon extra virgin olive oil to keep it from clumping. Cover to keep warm.

Prepare the Chicken Florentine

• On medium low heat, melt 4 tablespoons butter in skillet and sauté prepared onions, mushrooms, and garlic until tender.
• Lower heat to a simmer, and add in 3 oz. cream cheese (softened), 1 cup half-and-half cream, and 1/2 cup dry white wine. Stir until the cream cheese has melted into the cream. Add to this the shredded mozzarella cheese, grated Parmesan, and 1 teaspoon dried basil. Sprinkle with 1/2 teaspoon kosher salt and 4 oz. fresh baby spinach. Stir until smooth and creamy.
• Once the sauce is smooth, add in the chopped fresh spinach. Continue simmering and stir until the spinach wilts, 2-3 minutes.
• To finish, stir in the browned chicken and prepared bow tie pasta, coating well with the sauce. If needed, add reserved pasta water by the tablespoon until you have the desired sauce consistency. Serves 4-6.