• Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut tomato into 1/2-inch-thick wedges. Peel garlic and place on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.

• Line a baking sheet with foil and lightly oil. Place tomato wedges skin sides down on prepared sheet. Drizzle with olive oil; season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) • Place garlic foil packet on same sheet. • Roast on middle rack until tomato wedges have wilted slightly and garlic is soft, 20-25 minutes.

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 3/4 cup pasta cooking water (11/2 cups for 4 servings), then drain.

• While pasta cooks, pat chicken* dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice in the next step.) • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; cover to keep warm. TIP: If your pan doesn’t have a lid, loosely cover with aluminum foil.

• Once garlic is roasted, open foil and mash with a fork. • Melt 1 TBSP butter in pot used for spaghetti over medium heat. Add mashed garlic and remaining Tuscan Heat Spice; cook until fragrant, 30 seconds. • Stir in cream cheese, half the Parmesan (save the rest for serving), 2 TBSP butter (3 TBSP for 4 servings), and 2⁄3 cup reserved pasta cooking water (1 cup for 4); bring to a simmer, then turn off heat. Season with salt and pepper.

• Add spaghetti to pot with sauce; toss to thoroughly combine. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper. • Slice chicken crosswise. • Divide pasta between bowls. Top with chicken and roasted tomato. Sprinkle with remaining Parmesan and serve.