Creamy Garlic Riggies with Chicken

Pat chicken dry with paper towels; season all over with Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet (for easy cleanup, line baking sheet with aluminum foil first). Roast on middle rack until chicken is browned and cooked through, 12-15 minutes. Transfer to a cutting board. Once cool enough to handle, thinly slice crosswise.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain and set pasta aside (keep empty pot handy for the next step).

Heat a drizzle of oil in same pot over medium heat. Add tomato, chopped garlic, and garlic powder; cook, stirring, until fragrant and tomato is slightly softened, 1-2 minutes. Remove from heat; stir in cream cheese, sour cream, ¼ cup milk, ¼ tsp salt, a squeeze of lemon juice, and a pinch of lemon zest. (For 4 servings, use ½ cup milk and ½ tsp salt.)

Add drained pasta and a splash of reserved pasta cooking water to pot with sauce; toss to coat. Taste and season with salt and pepper.