• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve grape tomatoes. • Drop cream cheese packets in a glass of warm water to soften. Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain.

• In a medium bowl, combine cream cheese, ricotta, half the Parmesan, and a drizzle of olive oil (large drizzle for 4 servings).

• Heat a drizzle of oil in pot used for pasta over medium-high heat. Add tomatoes and cook, stirring occasionally, until softened and lightly browned, 2-3 minutes. Add Tuscan Heat Spice and cook, stirring, until fragrant, 20-30 seconds more. • Gradually stir in cheese mixture and 1/4 cup reserved pasta cooking water (1/2 cup for 4 servings) and cook until creamy and thoroughly combined, 1-2 minutes. (TIP: If sauce seems too thick, add more splashes of reserved pasta cooking water 1 TBSP at a time.) Season with salt to taste. Remove from heat.

• Stir 1 TBSP butter (2 TBSP for 4 servings) and a big pinch of pepper into pot with sauce. Return pot to stovetop over medium heat. Add drained spaghetti and spinach and cook, stirring, until spinach is slightly wilted and pasta is coated, 1-2 minutes. Add shrimp or chicken to pot with sauce along with drained spaghetti and spinach.

• Divide pasta between shallow bowls. Top with remaining Parmesan and serve. Chicken is fully cooked when internal temperature reaches 165°.