Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.

While pasta cooks, continue recipe.

Trim zucchini ends, halve lengthwise, and slice thinly.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Pat chicken dry.

Return pot used to cook pasta to medium-high heat. Add butter to hot pot and stir often until melted, 1-2 minutes.

Add panko and stir constantly until golden-brown, 3-4 minutes.

Transfer panko to a heat-safe mixing bowl and set aside. Keep pot over medium-high heat; no need to wipe clean.

Add 1 Tbsp. olive oil, chicken, garlic salt, and 1/4 tsp. pepper to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Transfer chicken to a plate. Keep pot over medium-high heat; no need to wipe clean.

Add 2 tsp. olive oil, zucchini, lemon n herb seasoning, and a pinch of pepper to hot pot. Stir occasionally until slightly browned and tender, 4-5 minutes.

Add tomatoes, corn, and a pinch of salt. Stir often until tomatoes are softened, 2-3 minutes.

Add cream base, 1/4 cup reserved pasta cooking water, pesto, 3/4 the cheese (reserve remaining for garnish), and 1/4 tsp. salt to hot pot. Stir to combine and bring to a simmer.

Once simmering, add pasta, chicken, and a pinch of salt. Stir often until sauce is slightly thickened and pasta is heated through, 2-3 minutes.

If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with panko and remaining cheese. Bon appétit!