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

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

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

Reserve ½ cup pasta cooking water, then drain.

Meanwhile, heat a drizzle of olive oil and 1 TBSP butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened, 2-3 minutes.

Push to one side of pan; add another drizzle of olive oil to empty side.

While mushrooms cook, open package of chicken* and drain off any excess liquid; season chicken all over with Italian Seasoning, salt, and pepper.

Once mushrooms are browned and softened, add chicken to empty side of pan; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Stir in scallion whites and garlic; cook until fragrant, 1 minute.

Add cream sauce base and stock concentrate to pan. Stir to combine.

Bring to a simmer, then reduce heat to low. Season with salt and pepper.

Add drained cavatappi, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) to pan; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.

Divide between bowls; top with scallion greens and remaining Parmesan. Serve.