Adjust rack to middle position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce. Zest and quarter lemon. In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan, and a drizzle of oil. Season with salt and pepper.

Pat chicken dry with paper towels and place on one side of prepared baking sheet. Season all over with salt, pepper, and remaining Fry Seasoning. In a second small bowl, combine mustard and mayonnaise, then brush mixture onto tops of chicken. Sprinkle panko mixture onto brushed sides, pressing to adhere. Roast for 10 minutes.

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, halve tomatoes. Mince or grate garlic. In a medium bowl, toss tomatoes with half the garlic and a drizzle of olive oil. Season with plenty of salt and pepper.

Once chicken has roasted 10 minutes, remove baking sheet from oven. Place seasoned tomatoes on empty side of sheet. Return to oven until tomatoes are lightly browned and softened and chicken is cooked through, 7-8 minutes. TIP: If tomatoes are still firm, remove chicken from sheet and roast tomatoes about a minute more.

Melt 1 TBSP butter in pot used for pasta over medium heat. Add remaining garlic and cook until fragrant, about 1 minute. Lower heat, then add another 1 TBSP butter (2 TBSP for 4 servings), cream cheese, a pinch of lemon zest, and 1/4 cup pasta cooking water. Stir until smooth. Squeeze in 1 TBSP lemon juice, then add spaghetti and toss to combine. TIP: Add more pasta water if needed to loosen sauce.

Toss half the tomatoes into pot with pasta. Season with salt and pepper. Divide pasta between plates and arrange chicken to the side. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side for squeezing over.