Cut mushrooms into ¼" slices. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for sauce) to hot pan. Cook until fragrant, 30-60 seconds. Add panko and stir often until golden brown, 2-3 minutes. Remove from burner and remove garlic-panko mixture to a plate. Season with a pinch of salt.Wipe pan clean and reserve.

Once water is boiling, add pasta and cook until al dente, 3-5 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed on one side until browned, 4-6 minutes. Flip, and top with Asiago cheese. Cover and cook until cheese is melted and chicken reaches an internal temperature of 165 degrees, 5-7 minutes. Remove from burner. While chicken cooks, make sauce.

Return pan used to cook panko to medium heat and add 2 tsp. olive oil. Add mushrooms, remaining garlic, white portions of green onions, and ¼ tsp. salt to hot pan. Stir occasionally until browned, 4-6 minutes. Add half the pasta cooking water, marinara sauce, and cream cheese. Stir until cream cheese is melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in pasta until heated through, 1-2 minutes. Remove from burner.

Plate dish as pictured on front of card, garnishing each chicken breast with 1 Tbsp. panko, and topping pasta with green portions of green onions. Bon appétit!