Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. 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 salt and 1/4 tsp pepper (dbl both for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.

Meanwhile, roughly chop spinach. Heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until aromatics soften, 3-4 min. Add spinach and remaining Italian Seasoning. Cook, stirring often, until spinach wilts, 1-2 min.

Add Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 1 min. Add cream, sour cream and reserved pasta water. Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper. Add rigatoni to the pan with sauce. Cook, stirring often, until rigatoni is coated, 1 min.

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