• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.

• 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.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites and sun-dried tomatoes; cook, stirring constantly, until fragrant, 1-2 minutes. • Stir in cream sauce base, stock concentrate, and 1⁄4 cup pasta cooking water (1⁄2 cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring constantly until sauce is warmed through, 1-2 minutes. TIP: If pasta isn’t done cooking, ladle water directly from pot. • Keep covered off heat until ready to use in the next step.

• Slice chicken crosswise. • Add chicken and drained rigatoni to pan with sauce. Toss to thoroughly coat. Taste and season with salt and pepper if desired. (For 4 servings, if your pan isn’t large enough, carefully transfer everything back into the empty pasta pot.)

• Divide pasta between shallow bowls and top with Parmesan and scallion greens. Serve. Chicken is fully cooked when internal temperature reaches 165°.