Creamy Parmesan Chicken Spaghetti

Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon. Cut tomato into ½-inch-thick wedges. Peel and finely chop garlic.

Line a baking sheet with foil. Arrange tomato wedges on prepared sheet, skin sides down. Drizzle with olive oil and season with 1 tsp Tuscan Heat Spice (you’ll use the rest later), salt, and pepper. Roast on top rack until tomato wedges are softened and beginning to release their juices, 20-25 minutes.

Once tomato wedges have roasted 10 minutes, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Set spaghetti aside in strainer; keep empty pot handy for step 5.

While pasta cooks, pat chicken* dry with paper towels; season all over with remaining Tuscan Heat Spice, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pot used for spaghetti over medium-low heat; add garlic and cook until fragrant, 30 seconds. Whisk in lemon zest, cream cheese, and 1/3 cup reserved pasta cooking water (¾ cup for 4) until smooth. Stir in spaghetti, half the Parmesan (save the rest for serving), and juice from half the lemon (whole lemon for 4). (TIP- If needed, add more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in chicken and season with salt and pepper.

Pick basil leaves from stems; roughly chop or tear leaves. Divide pasta between bowls and top with tomato wedges. Garnish with basil leaves and remaining Parmesan and serve.