Place chicken in a medium bowl; pat dry with paper towels. Add a large drizzle of olive oil, chopped garlic, half the seasoning, salt, and pepper; turn to thoroughly coat. Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4p), then drain.

While pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. (If chicken starts to brown too quickly, lower that heat!) Turn off heat; transfer to a cutting board. Once cool enough to handle, thinly slice crosswise.

Melt 2 TBSP butter (4 TBSP for 4p) in same pan over medium heat. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Add tomato, remaining seasoning, salt, and pepper. Cook, stirring, until softened, 2-3 minutes.

Stir cream cheese, half the Parmesan, and half the reserved pasta cooking water into pan with tomato mixture. Bring to a simmer, then stir in pasta. (If sauce is too thick, add more reserved cooking water, a splash at a time, until creamy.) Turn off heat; taste and season with salt and pepper.