Wash and dry all produce. Adjust rack to upper position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Zest 1/2 tsp zest from lemon, then quarter. Squeeze 1 TBSP juice into a small bowl (save any remaining lemon for another use). Cut tomatoes into 1/2-inch-thick wedges.

Line a baking sheet with aluminum foil, then arrange tomato wedges on it skin-side down. Sprinkle with a drizzle of olive oil. Season with salt, pepper, and 1 tsp Tuscan heat spice (save the rest for step 4). Roast in oven until wilted and beginning to release their juices, about 25 minutes.

Around the same time that tomatoes have roasted 10 minutes, add linguine to pot of boiling water. Cook until al dente, 10-12 minutes. Reserve 1 cup pasta cooking water, then drain. Set linguine aside in strainer; keep pot handy for use in step 5.

Pat chicken dry with a paper towel 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, tossing 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 3/4 cup pasta cooking water and whisk until smooth. Stir in linguine, 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.

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