Step 1

Adjust rack to top position andpreheat oven to 400 degrees. Bring a largepot of salted water to a boil. Wash anddry all produce. Zest and quarter lemon.Cut tomatoes into ½-inch-thick wedges.

Step 2

Line a baking sheet with foil.Arrange tomato wedges on preparedsheet, skin sides down. Drizzle witholive oil and season with salt, pepper,and 1 tsp Tuscan Heat Spice (you’ll usethe rest later). Roast on top rack untilsoftened and beginning to release theirjuices, 20-25 minutes.

Step 3

Once tomatoes have roasted 10minutes, add spaghetti to pot of boilingwater. Cook until al dente, 9-11 minutes.Reserve ½ cup pasta cooking water(1 cup for 4 servings), then drain. Setspaghetti aside in strainer; keep pothandy for use in step 5.

Step 4

Meanwhile, pat chicken dry withpaper towels; season all over with salt,pepper, and remaining Tuscan HeatSpice. Heat a drizzle of oil in a large panover medium-high heat. Add chickenand cook, stirring occasionally, untilbrowned and cooked through, 4-6minutes. Turn off heat.

Step 5

Melt 1 TBSP plain butter (2 TBSPfor 4 servings) in pot used for spaghettiover medium-low heat. Whisk in lemonzest, cream cheese, and ⅓ cup reservedpasta cooking water (¾ cup for untilsmooth. Stir in spaghetti, garlic herbbutter, half the Parmesan (you’ll usethe rest in the next step), and juice fromhalf the lemon (whole lemon for 4). (TIP:If needed, add more reserved cookingwater a splash at a time until pasta iscoated in a creamy sauce.) Stir in chickenand season with salt and pepper.

Step 6

Pick basil leaves from stems;roughly chop or tear leaves. Divide pastabetween bowls and top with tomatowedges. Garnish with basil leaves andremaining Parmesan and serve.