Butterfly your chicken breasts and place them in a greased 9x13 baking dish. (Make sure they have some space between them and aren't touching each other)

Pat the chicken breasts dry and season them with 1 tsp of garlic powder, 1 tsp italian herb seasoning, salt & pepper. Set aside.

In a bowl, add cream cheese, minced garlic, chopped baby spinach, ripped up basil, ¼ cup chopped fresh parsley, salt & cracked black pepper, 1 tsp garlic powder, 1 tsp italian herb seasoning, ¼ cup grated pecorino romano, and 3 tbsp of marinara sauce (save the remaining marinara in the jar for later). Mix everything together until combined.

Divide the cream cheese mixture evenly over all the pieces of chicken and smooth it out to cover the entire piece. Then sprinkle over the freshly shredded mozzarella and about 1 tbsp grated pecorino romano. Also, sprinkle some cracked black pepper and about 1 tbsp chopped fresh parsley over the top.

Place the baking dish in the oven at 400°F and bake for 30 minutes.

Bring a pot of water to boil, salt the water, and boil your pasta of choice until al dente. Heat up the remaining marinara sauce in a small pot and then stir in the al dente noodles.

Once the chicken is done, serve it over the marinara pasta. Enjoy!