Step 1

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Peel and thinly slice garlic. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon. Pick basil leaves from stems; roughly chop leaves.

Step 2

• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add garlic and cook, stirring occasionally, until golden and fragrant, 1 minute. • Turn off heat; using a slotted spoon, transfer garlic to a paper-towel-lined plate. Wipe out pan. • TIP: Keep a close eye on the garlic to avoid burning. Remove from heat as soon as it turns a pale golden color.

Step 3

• Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain and set aside. • While pasta cooks, heat a drizzle of olive oil in pan used for garlic over medium-high heat. Add zucchini and cook, stirring, until tender and lightly golden, 5-6 minutes. Season with salt and pepper. Transfer to a plate.

Step 4

• While zucchini cooks, pat chicken* dry with paper towels; season with salt and pepper. • Once zucchini is done, heat a drizzle of olive oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat to medium.

Step 5

• Cut top off carton of cream sauce to open fully; pour contents into pan with chicken. Using a spoon or spatula, scrape any remaining sauce from carton into pan. • Stir in ¼ cup reserved pasta cooking water and juice from half the lemon; cook, stirring occasionally, until sauce has thickened, 2-3 minutes. • 4 SERVINGS: Use ½ cup reserved pasta cooking water and juice from 1 lemon. • TIP: If sauce seems too thick, add another splash or two of pasta cooking water.

Step 6

• Add penne, zucchini, toasted garlic, half the Parmesan, half the chopped basil, 2 TBSP butter, and half the lemon zest (use all the zest if desired). Toss to combine. Season with salt and pepper. • Divide pasta between bowls. Top with remaining Parmesan and chopped basil. Serve with remaining lemon wedges on the side. • 4 SERVINGS: Use 3 TBSP butter. • TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.