Tuscan Herbed Chicken

Place chicken in a medium bowl; pat dry with paper towels. Add a large drizzle of olive oil, chopped garlic, half the Tuscan Heat Spice (you’ll use the rest later), salt, and pepper; turn chicken to thoroughly coat. Set aside. Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), 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 begins to brown too quickly, lower that heat!) Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, thinly slice crosswise.

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

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