• 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 (use same for 4 servings).
• To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
• Reserve 1 1/4 cups (2 cups) pasta water. Strain fusilli, then return to the pot, off heat.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Pat chicken dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp butter, then swirl the pan to melt. 
• Add chicken and sear for 2 min per side, until golden. (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches, using 1/2 tbsp butter per batch, if needed.)
• Transfer chicken to a parchment-lined baking sheet. Spread half the pesto over tops of chicken, then sprinkle with Parmesan.
• Roast in the top of the oven for 8-10 min, until chicken is cooked through.**

• When fusilli is done, return the same pan (from step 3) to medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
• Add zucchini. Cook for 1-2 min, stirring occasionally, until slightly softened. Season with pepper.
• Sprinkle Cream Sauce Spice Blend over the pan, then add tomato sauce base. Cook for 30 sec, stirring often, until fragrant and zucchini is coated.

• To the pan, add cream cheese, cream, fusilli and 1 cup (1 1/2 cups) reserved pasta water. Bring to a simmer, stirring often, to combine.
• Simmer for 2-3 min, stirring often, until sauce thickens slightly and zucchini is tender-crisp. (TIP: Add more reserved pasta water, 1 tbsp at a time, if sauce reduces too fast.)
• Remove the pan from heat, then stir in the remaining pesto. Season with salt and pepper, if you like.

• To the pan with fusilli, stir in any juices from the baking sheet.
• Divide fusilli between bowls.
• Top with chicken.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to cutlet.