Put a large pot of salted water on medium-high heat, on another burner heat some olive oil up a large cast iron skillet on medium-high heat.
While the pans are heating up, cut the cherry tomatoes in half, dice the shallot, and mince the garlic, set aside.
Cut 2 boneless, skinless chicken breasts into small cubes, season liberally with DB180 Grill All and Italian Seasoning. Add to the hot skillet in a single layer and cook until all sides are brown, approximately 8 minutes.
Once the water is boiling, add the spaghetti noodles and cook for 11 minutes while the chicken finishes cooking.
Once the chicken is done, set aside, wipe the skillet out and add another drizzle of olive oil.
Once the pan is hot again, add the shallot and garlic, cook 1-2 minutes until fragrant. Add the tomatoes and continue cooking over medium-high heat for 5 minutes.
Reduce the heat and add in the heavy cream, cream cheese, and half the shredded parmesan. Season with Italian Seasoning and DB180 All Purpose, simmer until all cheese is melted and ingredients are well incorporated, approximately 5 minutes.
Reserve 1/2 cup of the pasta water before draining. Drain the pasta water and add the pasta and the chicken to the skillet with the sauce. Stir until combined
Add the reserved pasta water and continue stirring until all pasta is coated.
Plate the pasta and top with remaining Parmesan and season with DB180 Chicken & Ribs.
Recipe Note
We like making the Texas Toast Garlic Cheese bread from the freezer section anytime we have pasta, it pairs exceptionally well with this dish.
