Tuscan Chicken Spaghetti

Line a baking sheet with aluminum foil, then arrange tomato wedges on it skin sides down. Drizzle with olive oil; season with salt, pepper, and 1 tsp Tuscan Heat Spice (save the rest for step 4). Roast on top rack until wilted and beginning to release their juices, about 25 minutes.

Once tomatoes have roasted 10 minutes, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Set spaghetti aside in strainer; keep pot handy for use in step 5.

Pat chicken dry with paper towels and season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.

Add 2 TBSP plain butter to pot used for pasta and place over medium-low heat. Add lemon zest, cream cheese, and ¾ cup pasta cooking water and whisk until smooth. Stir in spaghetti, garlic herb butter, reserved lemon juice, and half the Parmesan. (TIP: If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.) Toss in chicken, then season with salt and pepper.