• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely dice shallot. • Melt 1 TBSP plain butter (2 TBSP for 4 servings) in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Lay two slices of prosciutto beside each other on a work surface. Place a chicken cutlet along bottom of slices; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

• Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side (it’ll finish cooking in the next step). TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet now.

• Top chicken with Swiss cheese; transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes. • Turn off heat; transfer chicken to a cutting board to rest. Reserve pan. • While chicken is roasting, once water is boiling, add rigatoni to pot; cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat; add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2-4 minutes. • Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and 3/4 cup reserved pasta cooking water (11/4 cups for 4 servings). Cook, stirring occasionally, until thickened, 5-8 minutes.

• Add drained rigatoni and spinach to pan with sauce; cook, stirring, until spinach begins to wilt, 1-2 minutes. • Turn off heat and stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted. Taste and season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

• Slice chicken crosswise. • Divide pasta between plates. Top with toasted panko and chicken. Serve. TIP: If you prefer, serve chicken alongside the pasta instead. Chicken is fully cooked when internal temperature reaches 165°.