Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon.

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto slices in a single layer; sear until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to crisp too quickly, reduce heat to medium.

Turn off heat; transfer prosciutto to a paper-towel-lined plate. Reserve oil in pan (you’ll use it to cook the chicken in the next step).

Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper.

Heat pan with reserved oil over medium-high heat. (TIP: Add an additional drizzle of oil if pan seems dry.) Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.

Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat.

Add garlic; cook, stirring occasionally, until fragrant, 30 seconds.

Add cream sauce base, cream cheese, a big pinch of salt, and pepper. Cook, stirring, until combined, 2-3 minutes more.

Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has thickened slightly, 1-2 minutes. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Stir in half the parsley, a big squeeze of lemon juice, and a pinch of chili flakes if desired.

Slice chicken crosswise.

Divide pasta between bowls. Top with chicken. Crumble prosciutto over top. TIP: Crumble half the prosciutto over top and garnish with the remaining larger pieces.

Sprinkle with lemon zest, Parmesan, remaining parsley, and a pinch of chili flakes to taste. Serve with any remaining lemon wedges on the side.