4 boneless chicken breasts sliced 2 cups of bowtie pasta 3 cups of spinach 2 cups of chicken broth 1 1/2 cups of heavy cream 2 cups of shredded mozzarella 1 cup of shredded parmesan 2 teaspoons of minced garlic 1 teaspoon of onion powder 1 teaspoon of oregano 1 teaspoon of paprika 1 teaspoon of salt and pepper 1 tablespoon of canola oil In a medium sauce pan boil the pasta until tender. Using a large skillet cook the chicken completely, then set it aside. In a large pot Heat the oil over medium heat add the spinach, and the garlic and stir. Let cook for about 5 minutes. Next pour in the broth and heavy cream continue stir; add the onion powder, oregano, paprika, salt and pepper. Then sprinkle in the mozzarella and Parmesan. Bring it down to a simmer heat and continue to stir for 10 minutes. Lastly take the pot of the heat and add the chicken.