Using shallow bowls, combine the breadcrumbs and parmesan in one, and an egg in the other. Give the egg a quick scramble.
Dip each chicken breast into the egg mixture and coat both sides.
Immediately dip the chicken into the breadcrumb/parmesan mixture and coat both side. Repeat for both chicken breasts.
Heat 2 tablespoon olive oil in a large skillet over medium to medium-high heat.
Once the oil is heated, add your chicken breasts and cook until they no longer stick to the pan.
Flip your chicken and cook the opposite side until chicken is cooked through.
Remove chicken from the pan and place on a plate to rest. If you'd like to keep it warm - you and place the cooked breasts on a baking tray and rest in an oven set to 200 degrees.
Add 1 tablespoon olive oil to the pan along with minced garlic. Cook for 30 seconds or until fragrant.
Add chicken broth to the skillet and deglaze the bottom by using a wooden spoon to scrape the brown bits from the bottom.
Toss in diced tomatoes and cook for one minute.
Add jarred marinara sauce to your skillet.
Toss in crushed red pepper. Stir to combine and cook for 10 minutes.
Pour in heavy whipping cream. Stir to combine.
Add spinach and mushrooms.
Toss in cooked penne pasta. Toss to combine and add grilled chicken to the top.