Zest and halve lemon. Cut one half into wedges and juice the other half.

Stem and mince parsley.

Cut mushrooms into 1/4" slices.

In a mixing bowl, combine cream cheese, half the shredded cheese (reserve remaining for chicken topping), and a pinch of salt and pepper. Set aside.

Pat chicken dry. Lay chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so breast remains in one piece. Open meat as you would a book.

Divide cheese filling evenly between chicken, placing in center. Fold chicken in half over filling.

Place chicken on prepared baking sheet and season both sides with rotisserie chicken seasoning.

Evenly top chicken with pesto, then remaining shredded cheese, pressing gently to adhere.

Roast in hot oven until topping browns and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

While chicken roasts, continue recipe.

Line a plate with a paper towel.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add gnocchi to hot pan. Stir occasionally until tender and golden-brown, 5-7 minutes.

Remove from burner. Transfer gnocchi to towel-lined plate. Reserve pan; no need to wipe clean.

Return pan to medium-high heat and add 1 tsp. olive oil. Add mushrooms and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 4-6 minutes.

Return gnocchi to hot pan with mushrooms. Add cream base, 1/4 cup water, 1/2 tsp. lemon zest (to taste; add remaining, if desired), and half the parsley (reserve remaining for garnish). Bring to a simmer.

Once simmering, stir occasionally until sauce has thickened, 3-5 minutes.

Remove from burner. Stir in 2 tsp. lemon juice (to taste; add remaining, if desired).

Plate dish as pictured on front of card, slicing chicken, if desired. Garnish gnocchi with remaining parsley. Squeeze lemon wedges over dish to taste. Bon appétit!