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Preheat oven to 400°F.
Add 2 pints cherry tomatoes, 2 sliced zucchini, 1 sliced shallot and 6 garlic cloves to a 9x13 baking dish.
Place 5.3 oz Boursin in the center.
Drizzle with 1 tbsp olive oil and season with 2 tsp Italian seasoning, ½ tsp salt, ½ tsp pepper and ½ tsp red pepper flakes.
Bake for 30–35 minutes.
Cut 2 lbs chicken breasts into bite-sized pieces and season with 1½ tsp garlic powder, ½ tsp salt and ½ tsp pepper.
Cook in a skillet over medium-high heat for 7–10 minutes, or until browned and cooked through.
Cook 10 oz rigatoni pasta until just al dente.
Remove the baking dish from the oven and burst the roasted tomatoes.
Mash the garlic and Boursin together, leaving most of the zucchini intact.
Add the cooked pasta and chicken to the baking dish along with ¼ cup basil and the juice of one lemon.
Toss until everything is coated in that creamy roasted tomato sauce.
Enjoy your goated meal prep for the week