Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1 1/4 cups (2 cups) pasta water, then drain and return fusilli to the same pot, off heat.

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Pat chicken dry with paper towels. Cover chicken with plastic wrap. Using a rolling pin or heavy-bottomed pot, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.Heat a large non-stick pan over medium-high heat.

When the pan is hot, add 1/2 tbsp butter, then swirl the pan to melt. (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches, using 1/2 tbsp butter per batch, if needed.)Add chicken, then carefully spread half the pesto over tops of chicken.Sear on one side until golden-brown, 2 min.Transfer chicken to a parchment-lined baking sheet. Sprinkle Parmesan over top.Roast in the top of the oven until chicken is cooked through, 8-10 min.**

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

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

Stir in any juices from the baking sheet into the pan with fusilli.Divide fusilli between plates.Top with chicken.