Wash and dry all produce. Bring a medium pot of salted water to a boil. Thinly slice scallions, keeping greens and whites separate. Slice cucumber into thin rounds. Halve lemon.

Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

Heat a large drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side.

After draining gemelli, heat a large drizzle of oil in pot used to cook it over medium heat. Add scallion whites and cook, tossing, until softened, about 1 minute. Add gemelli, cheddar, cream cheese, 1 TBSP butter, and reserved pasta cooking water. Stir until a creamy sauce forms. Season generously with salt and pepper.

Once chicken is cooked through, add barbecue sauce to same pan. Turn chicken to coat in sauce. In a large bowl, toss together lettuce, cucumber, a few squeezes of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Divide chicken, mac ’n’ cheese, and salad between plates. (TIP: If mac ’n’ cheese has become stiff, add a splash of water and reheat briefly over low heat.) Drizzle chicken with any remaining sauce in pan. Sprinkle scallion greens over everything and serve.