Once water is boiling, add pasta and cook until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water. Drain pasta in a colander. Set aside.

While pasta cooks, prepare ingredients.

Peel and mince shallot.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with a pinch of salt and pepper.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.

Then stir often until browned on two sides and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.

Transfer chicken to a plate. Keep pan over medium-high heat.

Add 1 Tbsp. olive oil and poblano pepper. Stir occasionally, 2 minutes.

Add shallot and stir occasionally until shallot begins to caramelize, 2-3 minutes.

Sprinkle vegetables with 1 Tbsp. flour (not included in your box) and stir until vegetables are coated and no dry flour remains in pan.

Add pasta cooking water, cream cheese, seasoning blend, 1/2 tsp. salt, and a pinch of pepper. Stir constantly until thickened and creamy, 2-3 minutes.

Stir in chicken, pasta, and half the cheddar cheese (reserve remaining for garnish) until combined and heated through.

Remove from burner.

Plate dish as pictured on front of card, topping with remaining cheddar cheese, sour cream, and crispy jalapeños (to taste). Bon appétit!