Parmesan-Crusted Chicken

Pat chicken dry with paper towels and place on one side of lined sheet. Season all over with salt, pepper, and remaining Fry Seasoning. Combine mustard and mayonnaise in another small bowl, then brush mixture onto tops of chicken. Sprinkle panko mixture onto brushed sides, pressing to adhere. Bake 10 minutes.

Once water boils, add spaghetti to pot. Cook until al dente, 10-12 minutes. Scoop out and reserve 1 cup pasta water, then drain. Meanwhile, halve tomatoes lengthwise. Mince or grate garlic. Toss together tomatoes, half the garlic, and a drizzle of olive oil in a medium bowl. Season with plenty of salt and pepper.

Once chicken has roasted 10 minutes, remove sheet from oven. Place seasoned tomatoes on empty side of sheet. Return to oven until tomatoes are crisped at edges and chicken is cooked through, 7-8 minutes. TIP: If tomatoes are still quite raw, remove chicken from sheet and roast tomatoes about a minute more.

Place pot used for pasta over medium heat. Add 1 TBSP butter and remaining garlic. Once butter melts and garlic is fragrant, about 1 minute later, lower heat and add 2 TBSP butter, lemon zest, cream cheese, and ¼ cup pasta water. Stir until smooth. Squeeze in 1 TBSP lemon juice, then add spaghetti and half the remaining Parmesan. Toss to combine. TIP: Add more pasta water if needed to loosen sauce.