Cut mushrooms into 1/4" slices.

Stem and mince oregano.

Mince garlic.

Pat chicken dry. On a separate cutting board, cut each breast crosswise into three pieces.

Cover pieces with plastic wrap, and gently pound with a heavy object to 1/3" thickness. Unwrap chicken. Season both sides with a pinch of salt and pepper.

In a mixing bowl, combine panko, a pinch of pepper, and Parmesan (reserve a pinch for garnish), crumbling Parmesan into smaller pieces. Add chicken to bowl and coat completely, shaking off excess.

Place a large non-stick pan over medium-high heat and add 11/2 Tbsp. olive oil. Add chicken to hot pan and cook until golden brown, 3-4 minutes on one side.

Flip chicken, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.

Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

Once water is boiling, add pasta and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes.

Reserve 1 cup pasta cooking water. Drain pasta in a wire-mesh strainer. Return pasta to pot and toss with 1 tsp. olive oil. Set aside.

Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms, oregano (reserve a pinch for garnish), and a pinch of salt to hot pan. Stir occasionally until lightly browned, 3-5 minutes.

Add garlic, half the pasta cooking water, and 3/4 cup crushed tomatoes (remaining is yours to use as you please!). Bring to a simmer. Once simmering, stir occasionally until thickened, 3-4 minutes.

Remove from burner and stir in cream cheese, 1/4 tsp. salt, and a pinch of pepper until combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping chicken with butter and reserved oregano. Top pasta with sauce and reserved Parmesan. You may also toss pasta with sauce. Bon appétit!