• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, peel, then cut shallot into 1/4-inch slices.
• Peel, then mince or grate garlic.

• Pat chicken dry with paper towels. Season with half the Italian Seasoning, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. 
•  Transfer chicken to an unlined baking sheet. Bake in the middle of the oven for 12-14 min, until chicken is cooked through.**

• Meanwhile, add rigatoni to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
•  Reserve 1 cup (2 cups) pasta water, then drain.

• Heat the same pan (from step 2) over medium.
• When hot, add 2 tbsp (4 tbsp) butter, then shallots, peas and garlic. Cook for 4-5 min, stirring often, until peas are tender.
• Add remaining Italian Seasoning. Cook for 1 min, stirring often, until coated.

• To the pan with veggies, add Cream Sauce Spice Blend. Cook for 1 min, stirring often, until veggies are coated.
• Add cream sauce base, 1 tbsp (2 tbsp) butter and reserved pasta water. Cook for 1-2 min, stirring frequently, until sauce thickens slightly. Season with salt and pepper.
• To the pan with sauce, add rigatoni and half the Parmesan. Cook for 1 min, stirring often, until rigatoni is coated.

• Thinly slice chicken.
• Divide rigatoni between plates, then top with chicken.
• Sprinkle remaining Parmesan over top.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.