• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve tomatoes lengthwise. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

• Pat chicken* dry with paper towels; season all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer chicken to a plate. Wipe out pan.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes (you’ll start the tomatoes after 5 minutes). • Reserve 1 cup pasta cooking water, then drain.

• Once spaghetti has cooked 5 minutes, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat. • Add tomatoes, scallion whites, and garlic; cook, until scallions and garlic are softened and fragrant, 1-2 minutes. TIP: If mixture begins to brown too quickly, reduce heat to medium.

• Reduce heat under pan with tomato mixture to medium. Stir in cream sauce base, cream cheese, and remaining Italian Seasoning. Bring to a simmer; cook until melted and combined. Season with salt and pepper.

• Add chicken and drained spaghetti to pan with sauce; toss until coated and creamy, adding splashes of reserved pasta cooking water as needed. Stir in half the Parmesan and season with salt and pepper. • Divide chicken spaghetti between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve. Chicken is fully cooked when internal temperature reaches 165º.