• Cut mushrooms into ¼” 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 ⅓” 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 1½ 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.

Make Sauce and Finish Dish

• 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 ¾ 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, ¼ tsp. salt, and a pinch of pepper until combined.