Bring a large pot of salted water to a boil. Wash and dry produce.

Halve tomatoes lengthwise. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Open package of chicken* and drain off any excess liquid; season all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer chicken to a plate. Wipe out pan.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes (you’ll start the tomatoes after 5 minutes).

Reserve 1 cup pasta cooking water, then drain.

Once spaghetti has cooked 5 minutes, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat.

Add tomatoes, scallion whites, and garlic; cook, until scallions and garlic are softened and fragrant, 1-2 minutes. TIP: If mixture begins to brown too quickly, reduce heat to medium.

Reduce heat under pan with tomato mixture to medium. Stir in cream sauce base, cream cheese, and remaining Italian Seasoning. Bring to a simmer; cook until melted and combined. Season with salt and pepper.

Add chicken and drained spaghetti to pan with sauce; toss until coated and creamy, adding splashes of reserved pasta cooking water as needed. Stir in half the Parmesan and season with salt and pepper.

Divide chicken spaghetti between bowls. Sprinkle with scallion greens and remaining Parmesan. Serve.