- Sauté mushrooms and chicken in butter as needed until browned. Toss pasta with the mushrooms, chicken, spinach and sauce until well combined. (Adjust the consistency as needed with hot pasta water.)
- Transfer to two large steam table pans. Toss breadcrumbs with Romano cheese, parsley, garlic, and 1/2 cup (125 mL) melted butter; sprinkle over pasta. Bake at 375°F (190°C) for 20 to 30 minutes until bubbling and golden. Serve immediately.