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Bring a large pot of salted water to a boil. Cook pasta until its al-dente.
Pound chicken breast to an even thickness. Combine breadcrumbs and 1 cup of parmesan cheese in a shallow bowl. Dredge both sides of the chicken in the mixture, pressing to adhere.
Heat oil in a large skillet. Once hot, sear chicken on both sides until golden brown, about 4 minutes per side. remove and set aside. Slice the chicken crosswise into strips.
To the same skillet, sauté the shallots until soft, add the garlic cooking for 1-2 minutes until fragrant. Deglaze with the wine over medium heat, cooking until reduced by half. Mix in the spinach cooking until just starting to wilt. Pour overtop the tomato sauce and heavy cream. Allow to bubble and thicken for a few minutes.
Add the cooked pasta tossing to cover in sauce. Stir in the remaining grated parmesan, return the chicken pieces to the pasta by gently layering them on top. Cover with a slice of mozzarella, pop the lid on and let sit for about 2 minutes until the cheese has melted overtop. Season to taste and serve immediately. Enjoy!