Season chicken breasts with Runnin Wild Poultry Seasoning and Runnin Wild Smokey Paprika. Saute in skillet until done.
Cook pasta according to package directions. Salt the water with 1/2 teaspoon salt.
In a saucepan, heat unsalted butter over medium-high heat. Add minced garlic and cook, stirring frequently, until fragrant (about 1-2 minutes). Add chopped spinach and cook for 2 minutes.
While whisking, slowly add heavy whipping cream, followed by Runnin Wild Garlic Butter Seasoning and Parmesan cheese. Bring to simmer. Add mozzarella cheese. Once saute is thickened, reduce heat, stirring frequently to prevent sticking.
Drain and add cooked angel hair pasta to the sauce. If the mixture is too thick, add more whipping cream as needed, until desired consistency is reached.
Add chicken to the top of the pasta in the saucepan. Enjoy!
Need to spice things up? Time to bring out the blowtorch. Get crafty tonight with our Runnin' Wild Cherry Blowtorch Ribs! Using our Gourmet Cherry Rub, Mike's Hard Peach Lemonade, peach preserves, hot pepper jelly, Worcestershire sauce, and baby back ribs of course.